Cheese-Stuffed Blooming Onion - Food Today
INGREDIENTS
- Serves 2-3
- 3 medium sweet onions , peeled
- 1½ cups milk
- 2 eggs
- 1½ cups flour
- 1 tablespoon garlic salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- Canola oil , for fryin
- Marinara sauce , for serving
PREPARATION
- Cut the just the top off an onion and place it cut-side down.
- Using a sharp knife , go around the root of the onion and make 4 evenly spaced cuts , being careful not to cut all the way through. Go back around and make 2 additional cuts between each quarter.
- Flip the onion over and coax apart its layers (or “petals”).
- Place 2 slices of mozzarella cheese on top of each other , cut them into ½-inch slices , then cut them in half.
- Place a piece of cheese in between all of the onion petals.
- Freeze the onion for 1 hour.
- In a medium bowl , whisk together the eggs and the milk.
- In large bowl , whisk together the flour , paprika , garlic salt , and black pepper.
- Place the onion in the wet mixture , turning it until every petal is coated.
- Place the onion in the dry mixture coating every petal.
- Coat the onion in the egg wash and dry mixture one more time.
- Place onion in the freezer for 20 minutes.
- Heat canola oil to 375ºF/190ºC in a deep-fryer or dutch oven.
- With tongs , add the onion to the oil for 2 minutes or until it is browned and crispy on all sides.
- Move onion to plate covered in paper towels and allow to drain for 5 minutes.
- Enjoy!
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