Dipping Sauce For Onion Patties Petals And Blooming Onions Recipes

BLOOMING ONION AND DIPPING SAUCE

Steps:

• To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
• To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
• To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
• Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
• Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
• Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
• Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

BLOOMING ONION AND DIPPING SAUCE

Steps:

• Heat oil on stove to 360 degrees. Heat enough oil to cover onion.
• Mix eggs in a large bowl and set aside
• Mix flour, salt, cayenne, paprika, pepper, and cumin in a large bowl. Set aside.
• Slice the top and the bottom off and peel off papery skin.
• Using a narrow knife CAREFULLY core the middle of the onion, 1 inch in diameter. Remove the center of the onion.
• Using a very sharp knife slice the onion several times to create petals. ONLY slice ¾ of the way down. Do not go farther or your onion will fall apart. (Believe me I know, I had to practice on two onions to figure this out.)
• Cut the onion 90 degrees and slice it again to make an x across the first slice. Keep slicing sections in half, VERY carefully until you have 16 sections, or petals.
• Gently spread petals apart.
• Dip onion in the egg mixture, doing your best to make sure the onion is completely coated.
• Transfer the onion to the flour mixture and coat each petal as best as you can.
• Repeat the process one more time.
• Fry the onion right side up for 10 minutes or until golden brown.
• Drain on paper towel and serve with sauce.
• In a small bowl, combine mayo, ketchup, horseradish, paprika, salt, pepper, and cayenne pepper and mix well.

COPYCAT APPLEBEE'S ONION PETAL SAUCE

Steps:

• Whisk together the mayo, horseradish sauce, ketchup, paprika, salt, oregano, black pepper, and cayenne in a bowl. Use the sauce immediately or store in a covered container in the refrigerator for up to 1 week.

BETTER THAN BLOOMIN' ONION RING SAUCE RECIPE

Steps:

• Whisk up all the ingredients in a bowl.
• Let sit in refrigerator for one hour to marinate.

AIR FRIED BLOOMING ONION

Steps:

• Cut off the top ½ inch of the onion. Peel the paper layers off.
• Turn it cut side down on a cutting board. Starting about a ¼ inch down from the root, make a slice all the way down to the cutting board. Repeat to make four evenly spaced cuts around the onion. Continue slicing between each section to form 16 slices in the onion. Turn the onion back over and separate the petals.
• In a mixing bowl, mix the flour, paprika, salt, pepper, garlic powder, thyme, and oregano.
• In a separate bowl, whisk the milk and eggs together.
• Place the onion in the flour mixture and cover the entire onion. Separate petals and spoon flour between each layer. Shake off excess flour.
• Transfer the onion to the egg mixture. Spoon the egg mixture over each layer, making sure to separate the petals.
• Next, place the onion on a plate or large bowl and cover with panko, making sure to cover every petal and in between.
• Carefully lift into the air fryer basket.
• Spray the entire onion with an olive oil spritzer.
• Insert basket into the air fryer and cook at 375° for 15 minutes.
• While the onion is cooking, whisk all of the sauce ingredients together until well combined.
• Remove and place on a serving plate. Serve with dipping sauce.

OUTBACK BLOOMIN ONION SAUCE

Steps:

• Combine all ingredients and mix well. Cover and place in the refrigerator for at least 30 minutes before serving.

BLOOMIN' ONION PETALS WITH DIPPING SAUCE RECIPE - (4.8/5)

Steps:

• Put flour in one medium bowl, milk in a second larger bowl, and all other ingredients in a third large bowl. Cut one large onion into large slivers of desired size. Dip each sliver into the flour, then the milk, then the spice mixture. Repeat this process with each sliver twice. Deep fry onion petals in hot oil until they are golden brown. Remove to paper towels to drain. For the dipping sauce: 1/2 cup mayo 2 tsp. ketchup 2 Tbsp. horseradish 1/4 tsp. paprika 1/4 tsp. salt 1/8 tsp. oregano Dash of black pepper Dash of cayenne pepper

HOW TO MAKE VEGAN BLOOMING ONION PETALS

Steps:

• Add all of the ingredients into a wide, shallow bowl and whisk until evenly combined.
• Add all of the ingredients into a wide, shallow bowl and whisk until evenly combined.
• Preheat the vegetable oil in a medium-sized saucepot to 375 degrees Fahrenheit. Please use a thermometer to get a precise temperature.
• Cut the onion in half through the root. Then, cut the ends off of the onion halves and remove the outer skin.
• Lay the onion down flat, with one of the cut ends facing you, and cut through the top three times, angling the knife towards the center each time to create a petal look. Then, peel the pieces apart so they are individual petals.
• Line a sheet pan with a piece of parchment paper. Line another sheet pan with a couple of layers of paper towel.
• To batter the onions, first, place a few into the dry batter and toss them to coat them lightly. The batter will not stick to the onions a lot this first time. Then, evenly coat them in the wet batter. Lastly, evenly coat them in the dry batter once more. So, it's dry batter-wet batter-dry batter. Then, place them on the sheet pan with the parchment paper.
• To deep fry the battered onions, carefully drop 5 to 6 of them into the oil and cook them for 2 1/2 to 3 minutes, flipping them over halfway through. Then, using a slotted metal spoon, remove the onions and place them on the prepared sheet pan of paper towels.
• Lightly season the fried onions with salt. If desired (I highly recommend this step), drizzle TRUFF's truffle oil over the fried onion petals just before serving. I also like to drizzle a little bit into my spicy aioli!
• Repeat the battering and frying steps with the rest of the onions!
• Add all of the ingredients into a small bowl and stir until well combined.

DIPPING SAUCE FOR ONION PATTIES/PETALS AND BLOOMING ONIONS

Steps:

• Mix together and enjoy!
• all measurements are approximately i just pour and tweak it depending on my mood! have fun with it!