The wonderful fried onion flowers are a feast for the eyes and the palate. Serve them as an aperitif with mayonnaise and yoghurt-based herb sauce.
Onion flowers- Aperitif For 4 people
150 g of flour
1 teaspoon of salt
½ teaspoon of pepper
½ teaspoon of garlic powder
4 teaspoons of sweet paprika
2.5 l of milk
oil for frying, such as rapeseed oil
1 bunch of chives
4 tablespoons of mayonnaise
4 tablespoons of plain Greek yoghurt
½ teaspoon of sweet paprika
1 knifepoint of cayenne pepper
1 tablespoon of lemon juice
How to proceed Onion flowers with herb dip
ca. 30 minutes
ca. 40 minutes
1 h 10 min
Prepare the onions
Peel the onions leaving the root attachment whole. Arrange the onions on a cutting board with the root attachment facing down. Place two Chinese sticks immediately on the sides of each onion. Carved ca. 4 times from above with a well-sharpened knife. Chinese sticks prevent you from cutting the onions completely.
Prepare the breading
Mix the flour, salt, pepper, garlic powder and paprika in a bowl. Beat the egg and milk in another bowl.
Bread the onions
Pass one onion after another in the flour mixture, sprinkling them well all around and in the interstices. Shake the onions to remove the excess flour and sprinkle them well with the egg and milk mixture. Sprinkle them again with the flour mixture. Leave to cool for approx. 40 minutes. Save the flour mixture.
Stir in the sauce
Meanwhile, for the sauce, finely chop the chives and mix with the other ingredients.
Fry the onions
Heat the oil to approx. 180 ° C. Before frying them, dust the onions with flour again. Carefully dip the onions into the hot frying oil and brown for approx. 5 minutes. Drain the onions on a sheet of kitchen paper. Season with salt and serve with the sauce.