Fried Onion Mums Or Pom Poms

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Servings: 5 Difficulty: Advanced
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Crispy, golden-brown onion blossoms with a Greek-inspired seasoning blend
Fried Onion Mums or Pom Poms recipe image
Fried Onion Mums or Pom Poms recipe image
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Fried Onion Mums Or Pom Poms

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 5 Calories: 908.5

Description

These Fried Onion Mums are a spectacular appetizer featuring whole onions cut into petal-like shapes and deep-fried until crisp and golden. Coated in a seasoned flour batter with paprika and Greek spices, they offer a savory, aromatic bite that is perfect for sharing. The onions are chilled to open up before frying, ensuring a light and airy texture that contrasts with the crunchy exterior.

Ingredients

Directions

  1. Pepper, black; to taste 3 Egg 1 1/2 c Milk Oil; for deep frying
  2. Cut off and discard the top half-inch of the onions.
  3. Peel them but do not cut off the root end.
  4. Place each onion, root end up, on a cutting board.
  5. With a sharp, pointed knife, make vertical cuts all around the onion about a quarter inch apart.
  6. Start the
  7. cut a quarter-inch from the root for small onions or a half-inch from the root for very large ones.
  8. Make sure the knife goes into the center of the onion.
  9. Place all the onions in a large bowl of cold water,
  10. add ice cubes,
  11. cover and
  12. refrigerate several hours or overnight.
  13. The onions will open up like mums.
  14. Drain upside-down when ready to proceed.
  15. In a large bowl, mix together thoroughly the flour, baking powder and spices.
  16. In another bowl, beat together the eggs and milk.
  17. Dip the onions one by one into the egg mixture, opening the petals with your fingers;
  18. let the excess drip off, and
  19. place in flour.
  20. Work the flour mixture into the center gently with fingertips.
  21. Shake off excess flour and repeat egg dip and flouring, shaking off the excess thoroughly.
  22. Half-fill a deep fryer or large, deep, heavy pot with oil.
  23. (The author of this recipe used the bottom of her pressure cooker -- a small electric fryer will NOT do.)
  24. Heat the oil to 360F (182C) or until a small piece of dry bread turns deep gold in 15 seconds.
  25. Fry the onions without crowding them -- one at a time for large ones ~- keeping them submerged with a spatula or by placing the frying basket on top of them.
  26. Plunge them in root end up and turn them over once.
  27. serve at once,
  28. fry large onions for about six or seven minutes, small ones for five minutes, or until deep gold.
  29. Drain upside-down on paper towels; then invert on a serving plate.
  30. Keep warm in a low oven while frying the others.
  31. Remove the centers of large onions with a very sharp knife.
  32. Small onions may be left whole or the center can be scooped out with a melon-ball cutter.
  33. If serving the next day, fry the onions until pale gold; do not fry completely.
  34. Let cool.
  35. When ready to
  36. serve , reheat the oil to 380F (193C) and
  37. fry the onions just long enough to
  38. heat and brown, about 15 seconds.
  39. Drain and serve.
  40. To get the same taste without making mums, simply
  41. cut onions ver- tically to
  42. make "petals" or crosswise and separate into rings.
  43. This can be done ahead and the petals or rings kept in ice water.
  44. Egg, flour and fry as above

Nutrition Facts

Servings 5

Amount Per Serving
Calories 908.5kcal
% Daily Value *
Total Fat 3.6g6%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 6012.0mg251%
Total Carbohydrate 189.8g64%
Dietary Fiber 9.4g38%
Sugars 1.7g
Protein 25.4g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, baking, flour, fried, frying, garlic, greek, med, mums, onion, paprika, pom, poms, powder, salt, seasoning, small, taste, title, vegan
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