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Blooming onion with dip
30 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 1124
  • Fat about 85g
  • Carbohydrates about 69g
  • Protein about 18g
This is needed
This is needed for 4 people
  • water, ice-cold
  • 4 spanish onions
  • 3 tbsp sour single cream
  • 200 g mayonnaise
  • 3 tbsp ketchup
  • 1 tbsp lemon juice
  • 0.5 tsp garlic powder
  • 1 tbsp paprika
  • 1 tbsp grated horseradish in a jar
  • 1 tsp salt
Spiced flour
  • 300 g white flour
  • 4 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp cayenne pepper
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 4.5 dl milk
  • 2 egg
To deep-fry
  • oil, for deep-frying
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And that's how it's done
And that's how it's done
Make 4 crosswise incisions in the onions, taking care not to cut all the way through the root. Place the onions in the ice-cold water, leave to soak for approx. 45 mins. Drain the onions and pat dry.
Combine the mayonnaise with all the other ingredients up to and including the salt. Cover and chill the dip.
Spiced flour
In a deep dish, mix the flour with all the other ingredients up to and including the salt.
Combine the milk and eggs in a bowl. Toss the onions in the spiced flour, dip in the batter, toss once more in the flour.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 170°C. Using a slotted spoon, lower the onions into the oil in batches so that the roots face upwards. Deep-fry the onions for approx. 3 mins., turn and fry for a further 3 mins. Remove and drain on paper towels. Serve the onions with the dip.

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