Blooming Onion: A Beautifully Fried Onion Flower
Blooming Onion: A Beautifully Fried Onion Flower
Blooming Onion: Where an Onion Flower Blooms ♥
An onion flower has bloomed ✿ Placing this on your table will instantly elevate your dining atmosphere ♥ From Man-gae Recipe, All Recipes of the World.
Essential Ingredients- 1 large onion
- 1 egg
- 1 and 1/2 paper cups of frying mix (or tempura flour)
- 1 tablespoon curry powder
- 1/2 tablespoon dried parsley flakes
- A pinch of salt
- A pinch of black pepper
- Vegetable oil for deep-frying
Cooking Instructions
Step 1
Start by preparing the onion. Carefully make 12 cuts from the top down towards the root, ensuring you don’t cut all the way through. Imagine you’re dividing the onion into petals, like a flower.
Step 2
Once the cuts are made, submerge the onion in a bowl of cold water for about 10 minutes. This step helps to mellow out its sharp flavor and encourages the ‘petals’ to open up beautifully when fried.
Step 3
In a separate bowl, crack one egg and add 1/2 paper cup of water. Whisk gently until well combined to create a smooth egg wash.
Step 4
In another bowl, combine the frying mix, curry powder, parsley flakes, a pinch of salt, and a pinch of pepper. Mix these dry ingredients thoroughly to create your flavorful coating.
Step 5
Drain the onion well after its soak. First, dredge it in the dry seasoning mix, ensuring all the ‘petals’ are coated. Then, dip it into the egg wash, letting any excess drip off. Finally, coat it generously with the dry seasoning mix again. This double coating will ensure a wonderfully crispy texture.
Step 6
Heat a generous amount of vegetable oil in a pot or deep fryer to about 170°C (340°F). You can test the temperature by dropping a wooden chopstick in; if small bubbles form around it, the oil is ready. Carefully place the coated onion into the hot oil and deep-fry for approximately 3-4 minutes, or until the ‘petals’ are golden brown and crispy. Remove the fried onion from the oil and let it drain on paper towels to remove excess grease before serving.
