Spicy Blooming Onion Recipe
Rubarama Original No. 4 spice blend
large sweet onion
I use Vidalia
Mix Rubarama Original No. 4, panko, and olive oil in small dish.
Whisk together eggs and milk.
Peel the outer layer of the onion. Cut the top off, leaving the bottom in tact.
Make about 24 slices about 1/2″ from the root.
Place onion in an ice bath for at least 2 hours or overnight.
Remove onion from water and pat dry.
Sprinkle the Rubarama spices into all the crevices of the onion, shake off excess, reserving the excess.
Pour the egg mixture over the entire onion, including the crevices as you gently peel the petals away from the center.
Transfer onion to the Rubarama mix again for another coat. Press into place to get it to stick well.
Bake in a preheated oven at 375° on a greased cooking sheet.
Bake in oven for 45 minutes, or until the onion is to the crispiness you desire.
Or bake in an AirFyer at 360° for 20-30 minutes or until desired crispness.
Serve hot with Ranch dressing.
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