91% would make again
Blossoming Onion Lotus
featured in 6 Most-Popular Tasty Recipe Videos Of The Year
Tasty Team
June 10, 2019
Ingredients
for 6 servings
- 5 qt vegetable oil (4 L)
- 2 cups all-purpose flour (250 g)
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 tablespoons pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne
- 3 tablespoons salt, divided
- 1 cup whole milk (240 mL)
- 2 medium russet potatoes
- 1 large white onion
- fresh parsley, for garnish, finely chopped
- ketchup, for serving
- ranch dressing, for serving
Preparation
- Heat the oil in a 6-quart (5 ½ L) Dutch oven over high heat until it reaches 375°F (190°C).
- In a medium bowl, combine flour, garlic powder, paprika, pepper, onion powder, cayenne, and 1 tablespoon of salt and whisk well.
- In a liquid measuring cup with a spout, whisk together the milk and half of the flour-spice mix.
- Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.
- Transfer the potato slices to a large bowl and cover with water. Move the potato slices around to remove excess starch, then drain the water.
- Sprinkle the potato slices with the remaining 2 tablespoons of salt and toss to coat.
- On a cutting board, slice off the very top and bottom of the onion.
- Cut 8 equal slits into the onion, taking care to leave the onion attached at the root end.
- Place a potato slice between each onion layer.
- Transfer the onion potato lotus onto a spider or fine-mesh strainer.
- Place the spider over a medium bowl and drizzle the spice batter over the lotus.
- Use your fingers to prod between the layers to ensure the batter soaks into the nooks and crannies of the onion.
- Pour the remaining spice mixture over the onion lotus.
- Use your fingers to prod between the layers to ensure even coverage.
- Fry the onion lotus for 10 minutes, or until golden brown.
- Transfer the onion lotus onto a wire rack set over a baking sheet.
- Garnish with parsley.
- Serve warm, with ketchup and ranch dressing for dipping.
- Enjoy!
Ingredients
for 6 servings
- 5 qt vegetable oil (4 L)
- 2 cups all-purpose flour (250 g)
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 tablespoons pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne
- 3 tablespoons salt, divided
- 1 cup whole milk (240 mL)
- 2 medium russet potatoes
- 1 large white onion
- fresh parsley, for garnish, finely chopped
- ketchup, for serving
- ranch dressing, for serving
Preparation
- Heat the oil in a 6-quart (5 ½ L) Dutch oven over high heat until it reaches 375°F (190°C).
- In a medium bowl, combine flour, garlic powder, paprika, pepper, onion powder, cayenne, and 1 tablespoon of salt and whisk well.
- In a liquid measuring cup with a spout, whisk together the milk and half of the flour-spice mix.
- Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.
- Transfer the potato slices to a large bowl and cover with water. Move the potato slices around to remove excess starch, then drain the water.
- Sprinkle the potato slices with the remaining 2 tablespoons of salt and toss to coat.
- On a cutting board, slice off the very top and bottom of the onion.
- Cut 8 equal slits into the onion, taking care to leave the onion attached at the root end.
- Place a potato slice between each onion layer.
- Transfer the onion potato lotus onto a spider or fine-mesh strainer.
- Place the spider over a medium bowl and drizzle the spice batter over the lotus.
- Use your fingers to prod between the layers to ensure the batter soaks into the nooks and crannies of the onion.
- Pour the remaining spice mixture over the onion lotus.
- Use your fingers to prod between the layers to ensure even coverage.
- Fry the onion lotus for 10 minutes, or until golden brown.
- Transfer the onion lotus onto a wire rack set over a baking sheet.
- Garnish with parsley.
- Serve warm, with ketchup and ranch dressing for dipping.
- Enjoy!
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