Melt-in-your-mouth onion rings
adapted from the recipe you can find by Google searching 'blooming onion recipe'
1 cup milk
1 cup flour
1 1/ 2 tsp salt
1 1/2 tsp cayenne pepper
1 tsp paprika
1/2 tsp ground black pepper
1/2 tsp curry powder
1/2 tsp ground cumin
1 large sweet onion
3/4 cup vegetable oil for frying
In a medium bowl, beat egg and add milk.
In a separate bowl, combine flour and spices.
Thinly slice onion with a knife or mandoline (on the thick setting).
Dip the onion rings into the milk mixture and then coat with the flour mixture.
Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C).
Fry 5-6 slices at a time for 3-4 minutes or until they brown. Remove it from the oil and drain on a rack lined with paper towels.
1/2 cup mayonnaise
1 Tbsp ketchup
1/2 tsp adobo (from chipotles in adobo) (optional)
1/3 tsp paprika
1/4 tsp salt
1 pinch ground black pepper
1 pinch cayenne pepper
1-2 Tbsp sriracha (to taste)
Kinda thrown together - no idea what proportions I used
1/3 cup soy sauce
1 Tbsp grated ginger
1 clove garlic, minced
1 Tbsp rice vinegar
1 Tbsp mirin
1 tsp agave nectar
1/3 cup toasted sesame oil
Blend all ingredients but oil. Before serving, whisk in the oil. Adjust flavors to taste.
The cute little Herb & Serve mini-blender that came with our AeroGarden is ideal for whipping up little vinaigrettes. Manually mixing/whisking or using a mini-food processor would also be fine.
Serve over greens, tomatoes, whatever else - we used blue cheese, toasted almonds, and currants, which was very, very non-Asian but still worked.
I don't think a lot of people will be inspired to create their own salad and onion ring feasts, but trying one or the other of these options is highly recommended! I've been so awful about posting about the delights we've been experiencing that, on this rare prolific evening, I am just posting away. [update: prolific, my foot. i just found this draft post today, a month later, and added pics - since the onion ring experience, we have used the frydaddy successfully at least 2 more times, one of which i'm overdue to post about for Daring Kitchen!]
love, the leavens.