An Onion Blossoms—whole onions cut to resemble a flower and then deep-fried—were 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 recipe—Jeanne Bennett, Minden, Louisiana

Onion Blossoms

Onion Blossoms
Prep Time
20 min
Cook Time
5 min
Yield
4 appetizer servings
Ingredients
- 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 all-purpose flour
- 1 cup milk
- Oil for deep-fat frying
Directions
- 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-gallon 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 golden, turning once. Remove from oil; place on serving plate. Discard the very center of the fried onion blossom. Place a few spoonful of dip in the center of blossom and serve immediately.
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