Bloomin’ Onion
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How-To Breakdown
Ingredients:
1 c nondairy milk
3 T cashew
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1 ½ c flour
2 t salt
2 t cayenne
1 ½ t paprika
½ t fresh pepper
½ t oregano
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3 onions, small or 2 medium or 1 really large
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oil for frying, enough to cover the onion
Dipping Sauce, below
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Blend the cashews and the milk very, very well. Until it is as smooth as possible.
Combine the flour, salt, cayenne, paprika, pepper, and oregano is a bowl that is large enough for the onion.
Heat your oil to 350.
Cut ½ inch to 1 inch off the top of your onion (depends on size of the onion.) Cut the root end off the onion, but try to keep as much of the root intact as possible, cutting only the hair as best you can. If you cut too much of the root off, the onion will fall apart when you try to fan it out.
Using a sharp knife, cut from the top of the onion to the root (going through the middle of the onion, but not all the way to the bottom (about ½ inch from the bottom). Cut as many times as you can. I cut it into 8 wedges, but you can go more.
Taking a small sharp knife (I used a grapefruit knife - curved on the end), remove the inner core of the onion (not going through the root). Gently begin to separate the onion petals and open the onion without breaking the petals.
Cover the onion and all of the petals that you can with the cashew milk. Really try to cover everything. Drip off the excess milk and dredge in the flour. Make sure to get to all of the petals. Shake the excess flour off gently and coat in the milk and flour again (double dredging).
Put it into the hot oil with the petals facing up. Fry in the oil until it is golden and crispy. Drain on paper towels upside down. If your onion is big enough to fit a little dish in the middle, serve with the dipping sauce in the middle of the onion in the dish. Otherwise just serve it with the dipping sauce.
Dipping Sauce:
½ c vegan mayo
2 t ketchup
2 t horsedish
¼ t paprika
¼ t salt
¼ t oregano
pinch of cayenne and fresh pepper
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Combine all of the ingredients in a bowl. Whip to blend well.
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