Onions bloom in deep-fried appetizer

Recipe Finder

July 03, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

Would you believe that a blooming onion is capturing all the attention? Requests for this batter-dipped and deep-fried appetizer came from Brenda J. Appel of Baltimore, Irene Walk of Owings Mills, Pat Corcoran of Westover and Kandy Hodges of Longview, Wash. Some call it an onion blossom.

Chef Gilles Syglowski chose the response of Karen E. Maleske of Pasadena.

Maleske's blooming onion

Yields about 2 appetizer servings

1 large Vidalia or other sweet onion

1 large egg lightly beaten

vegetable oil

1 tablespoon all-purpose flour

1 cup saltine cracker crumbs

1/2 teaspoon salt, optional

commercial dark honey-mustard or ranch-style salad dressing

Peel onion, leaving root end intact. Cut onion vertically into quarters, cutting to within 1/2 -inch of root end. Cut each quarter vertically into thirds. Place onion in boiling water for one minute, remove and place in ice water for 5 minutes. Loosen "petals" if necessary and drain onion cut side down.

Place flour in a zip-top plastic bag and add onion, shaking to coat. Remove and dip onion in egg. Place cracker crumbs in plastic bag and add onion, tossing to coat. Chill for 1 hour.

Pour oil to depth of three inches in an electric fryer or heavy saucepan and heat to 375 degrees. Fry onion for 5 to 7 minutes or until golden brown, then drain on paper towels. Sprinkle with salt, if desired.

L Serve with dark honey mustard or ranch-style salad dressing.

Similar recipes from Barbara L. Schlaich of Westminster, Shirley Dennison of Cato, N.Y., Andrea McCarthy of Crystal Lake, Ill. called for a different dip for the onion.

They mix in a small bowl 1/2 cup mayonnaise and 1/2 cup sour cream, one tablespoon chili powder and 1 1/2 teaspoons of Cajun seasoning and set aside. Another 1 1/2 teaspoons of the Cajun seasoning is added to the flour in which they shake the onion.

Yvonne P. Wilson of Fayetteville, N.C., advised buying "more than one onion. You'll need to practice the cutting technique and if you mess up, you can chop that onion for another use."

Recipe requests

Ruth A. Weolot of Sioux Falls, S.D., is getting a jump on the season. She writes that she wants a recipe for an Easter doughnut, a Lebanese sweet bread something like a bagel.

Marion L. Diamond writes that she has fond memories of New York and eating at the Automat as a child. "We have tried to duplicate the Horn and Hardart Automat baked beans and the chocolate, which to our best recollection was made by melting chocolate, combining it with milk, boiling water, vanilla and, I think, salt and sugar. Perhaps one of your readers kept a recipe."

Lynn Bailowich of Baltimore writes: "I am looking for a recipe for bourbon chicken. There is a place in Eastpoint Mall that carries it. Thanks for your help."

Marcia Smith of Longview, Wash., says she cannot find a good Caesar salad dressing. Her favorite, she says, is that which was served to the District 12 Altrusa International of Cowlitz County when they went to the Cost Bastion Inn in Nanaimo, British Columbia in May.

Chef Gilles Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 7/03/96

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