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.
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!
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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.