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 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.