Here is what you'll need!
CHEESE-STUFFED BLOOMING ONION
Servings: 2-3
INGREDIENTS
3 medium sweet onions, peeled
1½ cups milk
2 eggs
1½ cups flour
1 tablespoon garlic salt
1 tablespoon black pepper
1 tablespoon paprika
Canola oil, for frying
Marinara sauce, for serving
PREPARATION
- Cut the just the top off an onion and place it cut-side down.
- Using a sharp knife, go around the root of the onion and make 4 evenly spaced cuts, being careful not to cut all the way through. Go back around and make 2 additional cuts between each quarter.
- Flip the onion over and coax apart its layers (or “petals”).
- Place 2 slices of mozzarella cheese on top of each other, cut them into ½-inch slices, then cut them in half.
- Place a piece of cheese in between all of the onion petals.
- Freeze the onion for 1 hour.
- In a medium bowl, whisk together the eggs and the milk.
- In large bowl, whisk together the flour, paprika, garlic salt, and black pepper.
- Place the onion in the wet mixture, turning it until every petal is coated.
- Place the onion in the dry mixture coating every petal.
- Coat the onion in the egg wash and dry mixture one more time.
- Place onion in the freezer for 20 minutes.
- Heat canola oil to 375ºF/190ºC in a deep-fryer or dutch oven.
- With tongs, add the onion to the oil for 2 minutes or until it is browned and crispy on all sides.
- Move onion to plate covered in paper towels and allow to drain for 5 minutes.
Enjoy!
