Remember when I posted about my all purpose batter and I said you can make almost anything with it with just a little tweaking? Well, it strikes again. My mom loves blooming onions and I have tried multiple times failing hilariously. It’s a problem we all know too well- substitutes for gluten, dairy, and eggs just don’t work the same way as their normal counterparts. No matter how many recipes I tried to follow, they all ended the same way: soggy onions and random chunks of greasy flour stuck to the bottom of a pot. Enter my all purpose batter. With a few added spices and a little bit of patience, these onions and their accompanying dipping sauce are every bit as good as the real thing.
What you’ll need:
For onion itself:
- for a refresher on how my all purpose batter works see here
- 3 cups gluten free 1:1 flour
- plus roughly 3 cups extra to dredge onion
- 2 2/3 cup gluten free beer
- equivalent of 4 eggs worth of egg substitute (be sure to reconstitute it if it is powder)
- 6 tsp baking powder
- 3 – 4 yellow onions (cored and flowered into approx. 18 sections)
- 4 tsp cayenne pepper
- 3 tsp paprika
- 2 tsp black pepper
- 2 tsp cumin
- 4 tsp salt
- preferred frying oil
For dipping sauce:
- 1 cup vegan, allergy friendly dairy free mayonnaise (unsweetened coconut yogurt works as well just be sure to spice it much more aggressively to tone down the coconut flavor)
- 4 tbs regular horseradish
- 1 tsp paprika
- 3/4 tsp salt
- 1 tsp cayenne pepper
- 1/4 tsp black pepper
- 2 tbsp. of ketchup if desired (we make this recipe without and it doesn’t really hurt it, but I have heard that it makes it creamier)
(1) Cut off the stem side of the onion, making sure to leave the root system in tact
(2) Core the onion 3/4 of the way down and cut it into around 18 flowers. separate the leaves
(3) Place onion in a bowl of ice water root side up. Leave for 30 minutes.
(4) In the meantime make the batter and spice the flour.
(5) In one mixing bowl combine roughly 3 cups of flour, cayenne, paprika, cumin, pepper, and salt. Set aside.
(6) In a second mixing bowl whisk together flour, beer, egg substitute, and baking powder (creating batter). set aside.
(7) Once onion has chilled, dip onion in the flour mixture, taking care to spread apart the onion petals and pack flour onto them.
(8) Dip the onion in the batter, taking care to spread apart the floured onion petals again and get the batter into all of the nooks and crannies. Let chill in refrigerator while your frying oil heats up.
(9) Once oil is hot enough to fry, take onion out of the fridge and fry it. Starting with root side up, halfway through, flip it and fry root side down.
(10) Once it is done frying, cut out the middle and separate the petals back out creating a well for the dipping sauce. Let cool and eat.
(1) in a bowl, whisk together all ingredients until smooth. (Easy right? The onion has enough steps)
For the ultimate presentation, put pour some of the sauce into a small cup and serve in the middle of the onion itself