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Love & Best Dishes: Air Fryer Spicy Onion Bloom - Need something easy & delicious that's a healthier alternative to deep-fried food? Well, Paula’s got the perfect recipe, y'all ...Air Fryer Spicy Onion Bloom!
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Recipe Link: https://www.pauladeen.com/recipe/spicy-onion-bloom/
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0:00
- Hey everybody, the recipe
0:02
that I'm gonna share with y'all today, oh my goodness,
0:06
I am really walking down memory lane.
0:10
I was in the best Western restaurant space
0:15
over on Eisenhower here in Savannah,
0:18
when appetizer flooded the market
0:26
in all the restaurants and it was called a blooming onion.
0:29
And I said, bye doggy, I'm gonna teach myself
0:33
how to make a blooming onion.
0:36
Because I remember they were really really big,
0:39
where I first heard of it was one of those steak places.
0:42
Eddie, what was the name?
0:44
I can't remember.
0:45
- [Eddie] Outback. - Yeah, the Outback.
0:48
And they were pushing that onion like crazy.
0:51
And everybody was going crazy for it.
0:54
Well, I don't know how many onions I went through y'all
0:57
but I finally figured it out
1:00
and night I served the blooming onion as an appetizer.
1:05
Well, it wasn't so hard because I had a deep fryer
1:11
and I could pull all those little legs apart
1:15
and really get it really pretty and fried real good.
1:22
So I'm gonna show y'all what I taught myself to do.
1:29
And they very well could be a better easier way
1:33
but I've cut the top of the onion off just a wee little bit
1:40
and now I'm gonna pull the kind of stalky part,
1:45
the outer layer of the onion,
1:50
just like that.
1:52
(onion skin rattling)
1:55
There we go.
1:57
Now we don't ever wanna cut the rooting off.
2:02
It's got to come from the top of the onion
2:05
and I take my knife and go, Oh, it's probably, I don't know,
2:13
It's probably maybe a third
2:18
of an inch from the root right there.
2:24
Eddie, can you see?
2:28
And I just come down and I'm sure these chain restaurants,
2:37
I'm sure they probably had a machine to cut theirs.
2:42
In fact, I know they did cause I checked on it
2:45
and holy kamoley, the little bit of business I do at night,
2:51
I am not paying that for a blooming onion machine.
2:57
I just prep up a few of these
3:01
for the dinner hour.
3:06
And I just keep going back around until,
3:12
I don't know how many years it's been
3:13
since I've done this y'all, I hope it'll work.
3:17
But anyway, this recipe, all right, and see I'm to the end
3:21
and that worked out perfect, didn't it?
3:26
And then I'm gonna just kinda loosen it up just like that,
3:32
so you can imagine now how pretty that's gonna be.
3:39
I'm gonna cover this with one cup of buttermilk
3:46
and I'm gonna let this soak in the refrigerator.
3:49
Now depending on how big your onion is,
3:52
oh, please don't come apart on me onion, please don't.
3:57
All right, so I've got my buttermilk brine here
4:01
and I'm gonna add just a little bit of hot sauce to it,
4:05
maybe a teaspoon, you know just give it a little kick.
4:12
And like I said,
4:17
we're gonna just let that soak.
4:22
And we got still several more steps
4:26
but I want to tell y'all about this recipe
4:30
that I'm sharing with y'all today.
4:34
And it says, the recipe tells you,
4:37
if it doesn't completely cover the onion
4:40
just finish it off with ice water
4:46
and that ice water is just gonna make it crisp.
4:52
'Cause I really want that to soak up that buttermilk.
4:57
Gosh, it took a lot of water, didn't?
5:01
Okay, so in the refrigerator this goes for one hour.
5:08
Okie-doke y'all were ready
5:09
to kinda wrap up our blooming onion.
5:12
And I was telling you that it was in this month's issue
5:16
of "Cooking With Paul, the magazine.
5:19
And this is one that was cooked in our air fryer.
5:24
And so I'm gonna show you how we did it.
5:28
All right now I've got a bowl for my flour
5:32
and a little black pepper
5:36
and I'm not gonna use much of this red pepper
5:39
because I want children to be able to eat it
5:42
should they come over.
5:44
And there's our salt and our garlic powder.
5:49
So I'm just gonna mix mix, mix that up.
5:53
And I'm gonna take our onion out of our buttermilk,
6:02
let it drip out the excess
6:05
and then I'm gonna lay it here in our flour
6:10
and just let that flour get all in it, in fact.
6:15
To make sure it gets all in it,
6:18
I'm gonna use a plate as a cover.
6:23
That was pretty brave of me, wasn't it?
6:26
- [Eddie] It was. - It was real brave.
6:29
But you wanna make sure that flour gets in every one
6:32
of those crevices.
6:35
And in order to do that,
6:39
sometimes you just have to do drastic measures, you know.
6:43
So there we go and I just wanna make sure
6:46
that I get the petals apart
6:51
so that the flour can get in there.
6:54
And I'm gonna do that one more time.
7:00
Uh-oh, I look like I got a bad case of dandruff.
7:06
(laughing)
7:10
All right, so our next step is,
7:25
I'm gonna break eggs,
7:27
I'm gonna pull that buttermilk out of there.
7:29
(water pouring)
7:36
And I'm gonna beat at least two eggs
7:49
I said, I can't wait to get back to oh boy don't,
7:53
'cause wanna get my chickens back.
7:56
I have missed my little chicken.
8:00
I'm gonna add just a little bit of water to those eggs.
8:05
Because we're gonna, uh-oh.
8:07
(bowl rattling)
8:14
I'm gonna take this gently out of our flour.
8:23
Kinda let it just dust off
8:25
and just make sure I got it all coated good with the flour.
8:34
Lord have mercy,
8:35
I've made so many of these things.
8:41
Now we're gonna sit it right here
8:45
and we'll pour this egg over it.
8:51
And let that egg get all down in those cracks and crevices.
9:07
Move it to that bigger bowl.
9:14
Try that trick one more time (laughing).
9:18
The plate trick.
9:29
Kinda that did pretty good.
9:41
One more time.
9:43
I think I'm pressing my luck y'all.
9:49
Oh yeah, that got it good that time, okay.
10:12
Okay, I'm gonna wash my hands now
10:16
and then I'm gonna dump our flour out
10:24
and I'm gonna put this
10:30
in our flour bowl
10:33
and now I'm just gonna cover that with pea crumbs
10:38
and I do love pea crumb, it's gonna make it so crunchy.
10:44
Okay, all right now I'm gonna get the container
10:55
to the air fryer out.
11:00
I've kinda made a mess haven't I Eddie?
11:02
- [Eddie] A little bit, just a little bit,
11:04
on the counter and on you.
11:06
- And on me?
11:10
That's all right, we'll clean up.
11:30
This looks really good y'all.
11:32
You know what, I mean, my air fryer is non-stick
11:36
but I'm gonna just be on the safe side.
11:42
Give that a little spray,
11:44
I've never had anything sticky
11:45
but I want this to be beautiful.
11:53
And I'm gonna lay it right there
11:56
and I'm gonna encourage those petals
12:00
to open up even a little bit more.
12:08
And now, I'm gonna spray this.
12:12
I'm using a butter flavor non-stick
12:16
because we want to get this nice
12:18
and brown and crusty.
12:21
So I'm gonna cook it for five minutes at 400 degrees.
12:27
See y'all in five.
12:31
Okay y'all, it told us in my magazine to cook this
12:35
for five minutes and I'm gonna show y'all
12:39
how beautiful this is.
12:43
That is yummy looking.
12:45
And I turned it in case there's any hot spots
12:50
but it really looks great.
12:51
So I'm gonna cook it for five more minutes
12:54
and I'm gonna turn it back.
12:57
- [Theresa] But just so you know,
12:58
the magazine says three.
13:00
- Okay, the magazine said three minutes,
13:02
but did it say at 400
13:04
in the magazine or 430? - [Theresa] 400.
13:07
- Okay 'cause this is my newest air fryer y'all
13:09
and it goes all the way up to 430.
13:13
Yeah, it's a powerhouse.
13:15
All right, so I'm gonna set it on five minutes
13:19
but I'll check it after three
13:22
and I'm gonna make a dipping sauce right now
13:28
for our blooming onion.
13:30
I think I always just served it with ranch dressing
13:36
or some kind of sauce but--
13:40
- [Theresa] So in other words
13:42
you can make a very easy one yourself?
13:43
- You can make it whatever you want to y'all.
13:46
How much mayonnaise does it call for?
13:48
- [Theresa] Not much, a tablespoon
13:50
and we know that you don't operate off
13:51
of a tablespoon of mayonnaise.
13:53
- Maybe two tables spoons.
13:54
- [Theresa] And then--
13:55
- How much of horseradish?
13:57
- [Theresa] Two tablespoons of prepared horseradish.
13:59
- Uh, that a lot of horseradish.
14:01
- [Theresa] And two tablespoons of ketchup.
14:02
- But a little bit of mayonnaise.
14:04
- [Theresa] That seem like a lot.
14:06
- Doesn't seem like a lot.
14:07
So y'all can adjust this, in fact,
14:10
if you don't even like horseradish,
14:11
you can find another way to heat it up a little bit
14:15
with a little cayenne or something.
14:17
- [Theresa] Or you could use honey mustard,
14:18
I mean you could really use whatever.
14:20
- You use whatever you like.
14:23
- [Theresa] And Paula, you were saying
14:24
that the onion, the really the only reason you need
14:27
to wait the hour is because the cold.
14:30
- Yeah, by putting it in their refrigerator
14:33
in that cold liquid just helps the onion to blossom out.
14:38
- [Theresa] Okay, but it's not unnecessary
14:40
if you were in a hurry?
14:41
- You know you can do like I did and kind of encourage it.
14:48
And we were supposed to, after we dipped it
14:52
in all the ingredients,
14:55
refrigerate and sit for 15 more minutes.
14:58
But I just cut that step out.
15:01
So y'all can do that it can be a matter of be it.
15:05
But here's my sauce, seeing how easy that was.
15:10
Taste that Teresa, please.
15:16
I think it's really good.
15:19
- [Theresa] You know I like horseradish.
15:21
- It's really good, it tastes like Thousand Island dressing
15:25
with horseradish in it.
15:27
So it's gonna be delicious.
15:31
(utensils clinking)
15:33
All right, let's see if our three minutes are up back here.
15:39
Oh, it's still so pretty still so pretty.
15:41
I'm gonna cut up at temperature just a little bit
15:44
but I'm gonna let it run for the full five minutes.
15:48
So I'll see you in like three or four.
15:51
- [Eddie] Perfect. - Okay, I wound up cooking
15:54
this like 10 minutes.
15:55
- [Theresa] It's a pretty big onion.
15:57
- Yeah, I would consider it like a medium onion Theresa.
16:02
Let's see, I mean.
16:05
- [Theresa] Well we like our things cooked
16:06
- Oh, I didn't tell you, oh, it's so crispy.
16:11
I don't know where my spatula is.
16:12
- [Theresa] And look at that, no frying,
16:13
no oil other than just spraying on top of it.
16:16
- The spray and there's nothing in that spray,
16:20
no calories, no fat, look at that.
16:26
So you don't have to go out to eat.
16:29
You can have your blooming onion at home.
16:32
All right, who wants a bite kiddies?
16:34
- [Eddie] Me. - [Theresa] Me.
16:37
- All right, I'm gonna just cut us off some
16:45
so we don't have to make it ugly.
16:52
Okie doke, there y'all go.
16:57
A blooming onion.
17:01
Since I'm used to deep fried onions,
17:05
I would probably set my air fryer
17:10
on like 250, 275 and I would cook it longer, yes.
17:21
Yes, I would cook it a little bit longer.
17:24
- [Theresa] Yum, that is so good.
17:25
- But it is so good, ain't it?
17:27
- [Theresa] The flavoring is really good.
17:33
- So there you go with the blooming onion.
17:36
If you got a deep fryer--
17:39
- [Theresa] That's not good for you.
17:41
- No, but I'd sure be tempted (laughing).
17:47
But it is incredible to know I'm serving this
17:49
just without any added oils or fats.
17:53
(water pouring)
17:55
Yum, yum.
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