You don’t need to order out to enjoy this classic appetizer. With the help of your NUCU saute pan, you’ll make your own deliciously-crisp, bite-sized blooming onions to go along with a lip-smacking sauce that will leave them coming back for more.
Ingredients
- Vegetable oil, enough to fill skillet 1" high
- 1/2 tsp. Garlic powder
- 1 tsp. Paprika
- 1 tsp. Horseradish
- 2 Tbsp. Ketchup
- 1/8 tsp. Seasoned salt
- 1 tsp. Chopped dill
- ¼ cup Buttermilk
- ½ cup Sour cream
- 1/3 cup Mayonnaise
- 20 Pearl onions
- ½ tsp. Freshly-ground black pepper
- ½ tsp. Kosher salt
- 1 tsp. Paprika
- 1 tsp. Onion powder
- 1 tsp. Garlic powder
- 1 cup Flour
- 2 Tbsp. Water
- 2 Eggs, beaten
Directions
Cut off tops of the onions, then slice down from the top (without cutting all the way through) to form six sections.
Soak onions in a bowl of ice water for 60 minutes. This will help the onions separate easier.
Using your fingers, separate onion sections.
In a small bowl, mix eggs with water.
In a separate bowl, mix flour with garlic powder, onion powder, and paprika. Season with salt and pepper. Stir together until combined.
Dredge onions in egg and then in flour mixture.
Heat oil in a NUCU sauté pan. Fry the onions in small batches, until they are golden. Place on a paper-towel lined plate to drain.
To make the dipping sauce, whisk together the below in a medium bowl:
- 1/3 cup Mayonnaise
- ½ cup Sour cream
- ¼ cup Buttermilk
- 1 tsp. Chopped dill
- 1/8 tsp. Seasoned salt
- 2 Tbsp. Ketchup
- 1 tsp. Horseradish
- 1 tsp. Paprika
- 1/2 tsp. Garlic powder
Season with salt and serve.
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