An Onion Blossomswhole onions cut to resemble a flower and then deep-friedwere the talk of the town when served at a popular local festival in northwestern Louisiana. Steve Watkins of Liar's Pub in Bossier City shares his restaurants recipeJeanne Bennett, Minden, Louisiana
4 ServingsPrep/Total Time: 20 min.
- 2 large sweet onions, unpeeled
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon chili powder
- 2-1/2 teaspoons Cajun seasoning, divided
- 1-1/4 cups King Arthur Unbleached All-Purpose Flour
- 1 cup milk
- Oil for deep-fat frying
- Leaving the root end intact, peel the outer skin of the onion. Cut a
- small slice off the top. Starting at the top of the onion and on one
- side, make a cut downward toward the root end, stopping 1/2 in. from
- the bottom. Make additional cuts 1/8 in. from the first until there
- are cuts completely across top of onion.
- Turn the onion a quarter turn so the slices are horizontal to you.
- Repeat the cuts 1/8 in. apart from each other until there is a
- checkerboard pattern across entire top of onion.
- In a small bowl, make dip by combining the mayonnaise, sour cream,
- chili powder and 1-1/2 teaspoons Cajun seasoning; set aside.
- In a 1-gal. plastic bag, combine flour and remaining Cajun seasoning.
- Place milk in a small deep bowl. Coat the cut onion in flour, then
- dip into milk and back into the flour mixture.
- Fry in enough oil to cover onion at 375° for 5 minutes or until