Bite Sized Blooming Onions (macheesmo)


2 lbs cipollini onions, peeled and sectioned
2 large eggs
1 c buttermilk
2 c flour
1 T paprika
1 T kosher salt
1 T pepper
1 t garlic powder
1 t cayenne pepper
vegetable oil, for frying

Prep onions by slicing off the root end. Slice off as little as possible. Carefully peel onions. Use a sharp knife to cut the onion into eighths, vertically, being careful not to cut all the way through the onion so it stays together. It’s best to leave what was the tip end intact. After you slice each onion, press on it gently to separate the sections. Toss all the prepped onions in the buttermilk and egg mix. Let them sit for at least 5 – 10 min to soak. You could also prep the onions in advance and let them marinate overnight. Stir together flour with paprika, salt, pepper, garlic powder and cayenne. Remove onions from buttermilk mix and dust heavily with flour mix. Be sure to get it in all the cracks of the onions so they “bloom” a bit as they fry. Move coated onions to a clean plate. Heat frying oil to 350 F. Fry bite sized onions for about 4 min until they are golden brown. Remove onions and let drain for a min. Serve while hot with dipping sauce!

Onion Dip

1/4 c mayo
1/4 c sour cream
1 T ketchup
1/2 t paprika
pinch of salt and pepper

Mix together and keep refrigerated.



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