Awesome Blossom Onion Bites | Crispy Blooming Onion Fritters | Food Wishes

These awesome blossom onion bites are a great way to capture the magic of a fried blooming onion without all the mess and hassle of trying to cut and deep-fry an entire whole onion at home. You will also learn how to make the perfect dipping sauce for these crispy addictive bites. Enjoy!

For the fully formatted, printable, written recipe, follow this link:
https://www.allrecipes.com/awesome-blossom-onion-bites-recipe-11683800

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[Music] hello this is Chef John from foodwishes.com with Awesome Blossom onion bites that’s right trying to deep fry an onion blossom at home is not a great idea nor is eating at the strip mall too often which is why I’m going to show you how to make basically the same thing with a much easier much less messy method and yes these are not just awesome they are extra awesome and to get started we’ll mix together our Awesome Blossom sauce which starts with some sour cream to which we will add a little bit of mayo and then we are definitely going to want to include a nice big spoon of horseradish which is one of the key ingredients to making this awesome and then we’ll finish up with a little bit of ketchup for its sweet tanginess and also a little bit of color and then we’ll take a spoon to give this a thorough mixing at which point we have to give it a taste and adjust if necessary and this tasted awesome but I really wanted it to taste extra awesome so I decided to add a few shakes of cayenne and then I gave it another mix and another taste and of course you’re going to have to do the same thing to yours I mean you are after all the Michael Scot of what this got and that’s it once that’s tasting exactly how we want we’ll pop that in the fridge until we need it and then we’ll move on to the only actual prep we have to do which is dicing one onion and for that we will find the top of an onion right that’s the root end or the bottom but what we want to do is cut about an inch off the top and once we do we’ll cut this in half although cutting down on something rounded is not that safe so let’s turn that to the flat side and then we’ll cut directly through that root end and once that’s set we’ll go ahead and peel off the skin which is usually very very easy unless I’m filming and then it looks like the hardest thing I’ve ever done and that layer underneath the skin did not want to separate so I ended up pulling that off as well which was probably a good thing all right if that layer doesn’t want to separate from the skin sometimes it means it’s very tough and fibrous and once we have our onions peeled and Haled we will take our knife and slice straight down and of course the closer we make these cuts to each other the finer our dice is going to be and whatever distance those slices were apart we will make the same thickness Cuts going this way and we’ll do that until we get down near the root at which point I stop since I don’t want to fuss around with that and it is the harshest part of the onion and after the initial dicing if you want to give this another chop to make things a little smaller go ahead but this was pretty much looking exactly how I wanted and then what we’ll do is transfer two cups of these diced onions into a mixing bowl which is pretty much what you’re going to get out of one standard yellow onion and then once bowled we’ll sprinkle over a teaspoon and a half of kosher salt and what our plan is here is to mix this salt in and then let it sit for about 15 minutes during which time it’s going to draw moisture out of the onion which I I think it’s going to improve the texture and flavor so yes this step is optional but it’s been my experience that vegetables you salt before you cook them always almost every time tastes better and it’s kind of hard to see here but after 15 minutes once you unwrap these you will notice the onions look very wet and kind of sweaty which again is that salt drawing out the moisture so what we do is transfer those onions into a strainer and we will rinse those very very thoroughly under cold running water which is going to remove all the excess salt and then what we’ll do is let that drain for a couple minutes before we transfer it into a dry bowl and we will start introducing the rest of the ingredients beginning with a nice big pinch of salt as well as some freshly ground black pepper followed by a few shakes of cayenne we will also do some garlic powder which is not the same as garlic salt okay if you use that you probably don’t need the pinch of salt and then we’ll finish up the dry ingredients with a little bit of cornmeal followed by some all-purpose flour and then last but not least some baking powder not baking soda baking powder and then what I like to do before we add the milk is give this a quick stir and we could if we want probably add that in with everything else but the first time I made this I mixed up the onions with these dry ingredients first and then added the milk and it came out so perfectly I don’t want to change the method so I’m going to stir all that together first and then add the milk at this point and then we’ll continue stirring until we formed a very thick batter and like all batters if your seams really thin add a little more flour or if it seems much more thicker than mine you could add a little bit of milk but one way or another once we’re finished it should look like this and then what we’ll do is let that sit for about 5 or 10 minutes while we heat up some oil in a skillet set over medium high heat and once our oil’s hot is in about 350° we you can start transferring in rounded tablespoon portions of the batter which for me is most easily done with one of these sorbet Scoops but just a couple spoons will do the exact same thing I use one spoon to scoop and one spoon to push it off and I generally just go with a round shape since that’s easiest although I guess roundish would be a more accurate term but anyway since I’m using a small pan I’m only going to be able to fit six in here which is fine since these only take about three minutes per side and we can keep the finished ones in a warm oven until we’re done and I didn’t have much trouble with these sticking together but once they’re in the oil after about 30 seconds or so it is not a bad idea to check with the spatula to make sure that’s not happening and that’s it after frying for about 3 minutes we’ll go ahead and flip those over which I’m going to do with a spatula and possibly the help of a fork okay as long as you’re not splashing oil on yourself you’re doing fine and the spatula only meth method was working for a little bit but it is probably easier and safer if you use the fork to and that’s it will give the other side about 3 minutes or so or until these are beautifully browned and nice and crispy around the edges and since I did want a little more Browning on that fur side I decide to flip these over again which some people say you should never do when you fry but you know what they say a lot of things and while these might absorb a little more oil I always think they come out a little crispier if we do flip them again right sort of kind of like a twice cooked french fry and that’s it once our Awesome Blossom bites have fried for about 6 minutes total we will carefully and in my case a little bit awkwardly remove those from the oil onto a paper towel line plate okay I thought this strainer would slide right under which it didn’t since I only have about a/ inch of oil in the pan but anyway it was fine and I eventually got them out at which point I fried the rest for a grand total of 16 bites and we’ll go ahead and serve that up next to our Awesome Blossom sauce which I’m going to garnish with another shakea Cayenne because as I’ve already mentioned we want these to be extra awesome which I’m happy to report they were but before we get to the extra awesome taste let’s listen to the extra awesome texture oh yes we have a beautiful tender soft moist inside surrounded by a beautiful crunchy outside with the very outer edge of it being extra crispy So texturally speaking I think these are perfect and then as far as the taste goes imagine the best onion ring you’ve ever had except a little bit better and of course this would be great with lots of different kinds of sauces right I can think of about 12 off the top of my head but this one with that Tangy sour cream and that little bit of heat from the horseradish and the Cayenne I think is an absolutely perfect pairing but whether you make and serve these as shown or you come up with your own extra Awesome version I think this is a great way to capture the magic of a deep fried onion blossom and I really do hope you give this a try soon so please follow the links below for the ingredient amounts a printable written recipe and much more info as usual and as always enjoy