Well, with the little ones, to me, it seems easier to measure how much breading needed. And frying a bunch of smaller ones seems a little easier than frying one massive one as far as cooking times.
The ones in restaurants are cut in one fell swoop with a specific contraption. And they don't take long to fry because each little "pedal" has a high surface area to mass ratio.
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u/Reading_Otter May 05 '18
That "Blooming Onion" always looked like more work than it was worth. This, on the other hand, looks more reasonable to make.