Bite-Sized Blooming Onions

We are skipping our annual deep fry party this year just because we don’t have a great free weekend to do it thanks to a massive yard project!

I love the party though so I might try to squeeze it into the fall… I’ve had these little guys floating around in my brain for a while now and thought I would try them at the deep fry party this year. Since it got postponed I figured I would just try them for the blog.

These bite-sized blooming onions turned out being one of those lucky recipes where I kept thinking a step would go wrong, but they all worked! It’s amazing when that happens. It means these were a huge success on the first try!

Sure, I’ll admit that they are a bit of work, but I actually liked them more than the full-sized version. Each bite has a crispier crust and there’s no fighting for pieces of the onion. There’s also no weird wilted leftovers on a plate! The work is worth it, people. Bite-sized is better.

INGREDIENTS

• 2 pounds cipollini onions, peeled and sectioned
• 2 large eggs
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon kosher salt
• 1 tablespoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• Vegetable oil, for frying
• Onion Dip:
• 1/4 cup mayo
• 1/4 cup sour cream
• 1 tablespoon ketchup
• 1/2 teaspoon paprika

Pinch of salt and pepper

1. Prepping the Onions
2. The first part of this is making sure you buy the right onions! You can’t use frozen onions or pearl onions. They are a bit too small. You need these cipollini onions. You can usually find them by the pound in most supermarkets near the onions!
3. Normally, when you make a large blooming onion you want to leave the root on to keep the whole thing together. I was torn here because I wanted the onions to stay together but also wanted to be able to eat it in one bite and not have to worry about the root. I decided to try cutting off the root and see how it goes.
4. It turns out you can do this! Trim off just enough to get rid of the dirty root, but keep as much as possible intact. Instead, leave the tip end intact! Then just peel the onion with a sharp paring knife or you fingers.
5. .................................

for full recipes please see : www.macheesmo.com

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