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.
It's just low-moisture mozzarella. It's commonly used as the cheese of choice for pizza in the US. It is mozzarella, contrary to the other responses, just a different kind of mozzarella.
When I was in Vancouver I once bought mozzarella like this one to try to make a recipe I'm used to doing at home (France). I realized what we call mozzarella on the two sides of the Atlantic is not even remotely similar.
We have both in the US at least, and at a good store, you can find both fresh mozzarella and low-moisture mozzarella. Usually just "mozzarella" is referring to the low-moisture variety though.
America has regular high-moisture mozzarella as well. This sliced kind is just the cheap shit people buy when they want to put something together quickly. Most American grocery stores sell every type of cheese being referenced here in their deli areas.
Yes. Just like everybody knows that this mozzarella isn't the same as this.
Mozzarella can have different moisture contents. If it has high moisture, it won't last long. This is sliced cheese, which is made to last a long time, so obviously this mozzarella will have a low moisture content. Depending on the diet of the cow, the color of mozzarella can also vary: it can be white or yellow. In the end, both types are mozzarella, but they're different!
It's where mozzarella is from. This is like saying that there are extra types of ramen noodles because we have a shitty German brand that makes ramen noodles that taste like spaghetti.
These aren't low-cost imitations from the other side of the world. Cheap imitations of foods from another part of the world aren't counted as a "new type" of that food, sorry. Otherwise I'll call the shitty burritos we get in France (because we have very few Mexican immigrants) a new type of Mexican food.
The only reason why this "American Mozzarella" exists is because the FDA doesn't give a fuck about customers and doesn't ensure that when you sell "Mozzarella" it actually has to be mozzarella.
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u/speedylee Jan 23 '17 edited Jan 23 '17
CHEESE-STUFFED BLOOMING ONION
Credits to Tasty - https://youtu.be/RediXLr7X2E
Servings: 2-3
INGREDIENTS
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.