Deep Fried Onion Blossom (Flowering Onion)

Ready to create a mouth-watering batter-fried blooming onion? Gold Medal’s equipment and supplies make it simple to make and sell.

Ingredients

• Large Yellow or White Colossal Onion
• #4191 Batter Mix for Onion
• Water
• Frying Oil

Directions

• TIP: Use the largest “colossal” yellow or white onion you can find. The onion should be ball shaped to cut and flower effectively. For best results, keep onions at room temperature.
• Prepare your batter wash, take item #4191 Deep Fried Onion Mix and add 40 oz. of water per pound of mix. The batter wash should be about the consistency of buttermilk or thin pancake batter.
• Keep some dry mix ready to pour over the batter dipped onion.
• Cut off the top ¾” – 1” of the onion and peel off the dry layers of skin. The root must be kept intact. 
• Place the onion in the Deep-Fried Onion Cutter (#4190) with the root side down and the onion centered under the blades. With a smooth push on the handle, bring the blade assembly down until it stops. Always keep one hand on the handle at all times so it doesn’t inadvertently lower – remember the blades are extremely sharp.
• Eject the onion by bringing the handle back up to the start position. If the onion doesn’t completely eject by itself, carefully push the onion through from the top only. Never pull from the bottom.
• Carefully separate the petals by hand or by dropping the cut onion, root down, onto a hard, flat surface. It’s important to get good petal separation.
• Submerge the cut onion, root side down, into the thin batter wash. Make sure the batter gets in between all of the petals. Squeeze off excess batter.
• Place the onion, root side down, in a bowl and cover with #4191 dry mix. Fan the petals to make sure that the mix covers as many of the batter washed petals as possible. Tap to remove excess breading from the interior of the onion.
• Place the onion, root side up in your #8073 King 9 Fryer deep fryer with 375˚ F oil. Tip: Place the onion on a #8077 fryer skimmer (root side up) and holding it with long fryer tongs, lower the onion carefully into the oil.
• Cook for 1 ½ minutes, then flip the onion over and allow it to fry an additional 1 ½ to 2 minutes or until golden brown. The cooking time will vary, depending on the size onion and oil recovery time.
• Remove the onion from the oil (using the screen and tongs) and allow to drain. Place on a serving plate and using the corer (supplied with machine), remove the core.
• Place a dish of your favorite sauce in the center of the onion and serve.