83% would make again
Cheese-Stuffed Blooming Onion
featured in Party Foods That Will Keep The Night Young
for 2 servings
- 3 medium sweet onions, peeled
- 1 ½ cups milk (360 mL)
- 2 eggs
- 1 ½ cups flour (185 g)
- 1 tablespoon garlic salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- canola oil, for frying
- marinara sauce, for serving
- 2 slices mozzarella
- Calories 759
- Fat 32g
- Carbs 85g
- Fiber 5g
- Sugar 19g
- Protein 32g
Estimated values based on one serving size.
- Cut 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 (1 cm) 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 milk and the eggs.
- In large bowl, whisk together the flour, garlic salt, black pepper, and paprika.
- 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.