Crispy onion blossoms with dips

Name: Crispy onion blossoms with dips
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 200 g Salad Mayonnaise; 150 g clotted cream; 2 Garlic cloves; 7-10 Tbsp salt, cayenne pepper; 1 collar Parsley; 2 (400 g each) large onions; 2 kg Frying fat; 100 g + 1-2 tablespoons flour; 1 jar (200 g) Salsa sauce; 7-10 Tbsp Chillies and herbs

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

200 g Salad Mayonnaise
150 g clotted cream
2 Garlic cloves
7-10 Tbsp salt, cayenne pepper
1 collar Parsley
2 (400 g each) large onions
2 kg Frying fat
100 g + 1-2 tablespoons flour
1 jar (200 g) Salsa sauce
7-10 Tbsp Chillies and herbs

Directions

1
Mix mayonnaise and sour cream. Peel garlic and press it directly into the cream. Season to taste with salt and cayenne pepper. Wash, chop and stir in parsley
2
Peel the onions. Put them into a onion blossom cutter and cut them with a knife. Or cut the bulbs several times with the knife from the flower to just before the root.
3
Pre-cook the onions in boiling salted water for 2-4 minutes. Quench and dab dry. Heat fat in deep fryer or high pot to 180 °C
4
Stir 200 ml cold water and 100 g flour until smooth, season. Dust onions with the rest of the flour and dip them into the dough. Fry one after the other in hot frying fat for about 5 minutes until golden brown. Drain on kitchen paper. Cut out the root in the middle. Arrange onions with herb cream and salsa and garnish