Blossoming Onion Lotus

Blossoming Onion Lotus

4.6(61)

Cook Time
-
Total Time
-
Yield
6 servings

How to Make It

1. Step
Heat the oil in a 6-quart (5 ½ L) Dutch oven over high heat until it reaches 375°F (190°C).
2. Step
In a medium bowl, combine flour, garlic powder, paprika, pepper, onion powder, cayenne, and 1 tablespoon of salt and whisk well.
3. Step
In a liquid measuring cup with a spout, whisk together the milk and half of the flour-spice mix.
4. Step
Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.
5. Step
Transfer the potato slices to a large bowl and cover with water. Move the potato slices around to remove excess starch, then drain the water.
6. Step
Sprinkle the potato slices with the remaining 2 tablespoons of salt and toss to coat.
7. Step
On a cutting board, slice off the very top and bottom of the onion.
8. Step
Cut 8 equal slits into the onion, taking care to leave the onion attached at the root end.
9. Step
Place a potato slice between each onion layer.
10. Step
Transfer the onion potato lotus onto a spider or fine-mesh strainer.
11. Step
Place the spider over a medium bowl and drizzle the spice batter over the lotus.
12. Step
Use your fingers to prod between the layers to ensure the batter soaks into the nooks and crannies of the onion.
13. Step
Pour the remaining spice mixture over the onion lotus.
14. Step
Use your fingers to prod between the layers to ensure even coverage.
15. Step
Fry the onion lotus for 10 minutes, or until golden brown.
16. Step
Transfer the onion lotus onto a wire rack set over a baking sheet.
17. Step
Garnish with parsley.
18. Step
Serve warm, with ketchup and ranch dressing for dipping.
19. Step
Enjoy!

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