Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18 minutes
-10-16 cippollini or pearl onions
-1 cup (242 g) buttermilk
-1 cup (120 g) all-purpose flour
-2 eggs, whisked
-1 tsp (5ml) garlic powder
-1 tsp (5 ml) onion powder
-1 tsp (5 ml) smoked paprika
-1 tsp (5 ml) salt
-1/2 tsp (2.5 ml) black pepper
For the dipping sauce:
-2/3 cups (158 ml) mayonnaise
-2 tbsp (30 ml) ketchup
-1 tsp (5 ml) horseradish
-1/2 tsp (2.5 ml) horseradish
-1/2 tsp (2.5 ml) paprika
-1/2 tsp (2.5 ml) garlic powder
-1/4 tsp (1.2 ml) dried oregano
**Vegan: Soy milk in place of buttermilk. Flax egg instead of regular egg. Vegan mayonnaise in place of regular mayonnaise.
In a medium bowl, whisk together egg and milk. In a separate bowl, mix together flour, salt, pepper, and the rest of your dry ingredients.
Slice off about 1/4 inch from the top of each onion and peel. Place the onion cut, side down, and starting 1/4 inch from the root end. Cut all the way to the board. Turn the onion and repeat, making about 6-8 even cuts. Turn the onion and gently separate pieces to form the petals. Coat the onions in the flour mixture, shaking off any excess flour.
Dip the onions in the egg mixture, letting the excess drip off. Coat in flour one more time, and allow to set in the refrigerator while the oil heats in a large pot for about 3 minutes. Carefully fry each onion for about 3 minutes, then turn and fry for another 3 minutes, or until golden brown. Let them drain on a paper towel, and sprinkle with salt.
In a small bowl, combine mayonnaise, smoked paprika and lemon. Add salt and pepper, to taste. Serve with the baby blooming onions and enjoy!!