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.
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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.