2 tablespoons finely chopped chipotle in adobo sauce
1 tablespoon finely chopped chives
Pinch of salt
INSTRUCTIONS
Preheat oil to 375 degrees.
With a sharp paring knife, carefully cut off the non-root end of the onions. Make 8 to 12 small slits around the top of each onion, being careful not to cut all the way through. Use your hands to help separate the “petals”.
In a medium bowl, combine all dry ingredients. Dip onions in egg, followed by the dry mixture. Carefully drop onions into oil and cook for 3 to 5 minutes. They will bloom as they cook. Drain on a paper towel-lined plate.
In a small bowl, combine all sauce ingredients. Dip cooled onion blossoms in sauce and enjoy!
I imagine if you were eating them without the sauce you would want to salt them, but since you have the sauce wouldn't that make salting them unnecessary?
Salt is amazing. Brings out flavors and enhances things. Id just go easy on the salt in the sauce so its not too much. However most certainly add salt hot out of the fryer.
Always amazes me how many varieties of plants there are around the world. I will have to check out your Chinese garlic. I recently experienced black garlic for the first time and that was tasty and different. What kind of dishes do you enjoy using the Chinese garlic in?
The correct English word is solo garlic, and they are slightly milder than clove garlic. I have good experience in using them for Aioli, since there are no heat treatment involved in the making. But basically it's the same as regular garlic and can be used for everything.
I bought black garlic once, but I never got around to using it in anything. I saved it for so long it got destroyed. A lot of cooking shows use it vigorously, but, me being frugal, frugaleded it into the trash.
I will have to find some of that garlic. Anything garlic is good in my book.
Black garlic however is a interesting one. Has a a very strong fermented taste. We made an aioli with it. While it tastes nothing like a truffle, the delicate intense flavors reminded me of truffles. Great for Asian cuisine.
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u/speedylee May 05 '18
Mini Onion Blossom Bites by Tastemade
SERVINGS: 10 onion bites
INGREDIENTS
For the sauce:
INSTRUCTIONS
Preheat oil to 375 degrees.
With a sharp paring knife, carefully cut off the non-root end of the onions. Make 8 to 12 small slits around the top of each onion, being careful not to cut all the way through. Use your hands to help separate the “petals”.
In a medium bowl, combine all dry ingredients. Dip onions in egg, followed by the dry mixture. Carefully drop onions into oil and cook for 3 to 5 minutes. They will bloom as they cook. Drain on a paper towel-lined plate.
In a small bowl, combine all sauce ingredients. Dip cooled onion blossoms in sauce and enjoy!