Vegetables Bloomin’ Onion by msbelle

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Vegetables Bloomin’ Onion
Submitted by msbelle on May 26, 2006 at 3:51 pm

DESCRIPTION
Bloomin' Onion

SUMMARY
Yield 0 File under Bloomin, Misc. Recipes & Requests, Onion

INGREDIENTS
l large sweet onion - Vidalia if possible

dry batter:
1 cup self-rising flour
1/4 cup cornstarch
1 tspn Creole seasoning or to taste

wet batter:
1 cup Club Soda
1 extra large egg, slightly beaten
3-5 TBLS of dry batter

Canola oil for frying
Dipping Sauce of choice

Mix dry ingredients toge

INSTRUCTIONS
Mix dry ingredients together.

Mix wet ingredients together, including 3-5 TBLS of dry mixture. This is better made up ahead and let set a while and then refrigerate.

Peel outer skin from onion. Slice 3/4 inch off top of onion. Using onion cutter, slice onion straight down from top into finger-wedges, making sure bottom is still attached. Core the center part of the way down the middle. Cut 1/3 to 1/2 the way down the center and remove. Gently separate onion fingers. Submerge onion in very cold water. Keep in the refrigerator 2-4 hours. Drain. Boil in boiling water for 5 minutes, upside down. Drain. Return to cold water for 5 minutes. Gently dust onion with dry mixture, separating onion fingers as necessary to get mixture in all little areas. Gently submerge onion in wet batter; then back in dry mixture, coating well. Fry in 375 degree oil (upside down) for 3 minutes. Turn over and fry another 3 minutes until browned. Drain on paper towel. Core onion and place small container of dipping sauce in center.

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