Killians Onion Petals Recipes

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KILLIAN'S ONION PETALS



Killian's Onion Petals image

This recipe could be used for anything you would use a beer batter for....I made it up for onion petals, and it was an instant success! You could substitute any dark beer for the Killian's, but why would you want to?

Provided by canarygirl

Categories     Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 large red onion
1/4 cup killians red beer
1/2 cup flour
1/2 teaspoon baking powder
1 egg
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper (to taste)
salt and pepper
sunflower oil (for frying)

Steps:

  • Cut off ends of onion and cut into quarters.
  • Julienne the quartered onions and separate into"petals".
  • Put remaining ingredients in blender and process until smooth, scraping down sides a couple of times.
  • Put beer batter into a bowl, add the onion petals and stir to coat.
  • Remove batter coated petals to a cookie sheet and put in fridge to rest for about 1/2 hour.
  • Deep fry petals in fairly hot sunflower oil (about 375º) until golden, about 2 minutes per batch.
  • Serve with your favorite dipping sauce.

CRISPY JALAPEñO & ONION PETALS



Crispy Jalapeño & Onion Petals image

These crispy, fried titbits make a great side dish or topping for meatballs and burgers. Leave the seeds in the jalapeños for an extra kick.

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 7

1 large yellow onion, peeled
2 jalapeños
1 1/2 cups buttermilk
1 1/2 cups all-purpose flour
2 teaspoons kosher salt
Plenty of freshly ground black pepper
Canola oil, for frying

Steps:

  • Cut the onion in half and then into wedges. Separate the onion layers and add them to a bowl. Slice the jalapeños (seeds and all if you like things spicy) into very thin rounds and add to the bowl. Pour over the buttermilk and stir to combine. Let sit while you get the remaining ingredients together.
  • Combine the flour, salt and a generous pinch of black pepper in a separate bowl, then set aside.
  • Add 1 inch of oil to a large, heavy-bottom skillet. Heat to 375 degrees F or until a pinch of the flour sizzles when added to the skillet.
  • Using tongs, remove a handful of onions and jalapeños from the buttermilk and immediately dunk into the flour mixture, thoroughly coating them. Tap them on the inside of the bowl to shake off the excess.
  • Carefully add the coated onions and jalapeños to the hot oil, breaking them up with a spoon, so they don't stick together. Cook until golden brown, 1 to 2 minutes.
  • Remove with a slotted spoon and drain on a paper-towel lined plate. Repeat with the remaining onions and jalapeños.
  • Serve immediately.

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