Sometimes it has to be American cuisine because it just tastes great. To be honest - this breaded onion blossom might not be part of every lunch - but as a snack with friends in the evening it is the perfect alternative to the traditional crisp crunch.
PS: This recipe is really easy if you have a deep fryer. Not that any of you set your kitchen on fire while frying in a pot or pan.
(This recipe is vegan & gluten free)
for 1 onion
- 2 cups VEGGIE CRUMBZ Orange Carrot
- 1 big onion
- chickpea flour or wheat flour
- 100 ml soy milk or cow milk
- 1 prize salt
- 200 ml sunflower oil (for frying)
- 1 clove of garlic
- 1 lemon
- Optional: Parsley and pink pepper berries
STEP BY STEP
1. Put on your apron, wash your hands and let's go!
2. Start by peeling the onion and then slicing it at right angles. Be careful not to cut too deep. After cutting the onion, fan it out a little to get a nice flower shape. A little tip on the side - put some water in your mouth before cutting the onion - this will save you the handkerchiefs.
3.Now it's getting wet. After the onion is prepared, we continue with the batter. You can use chickpea flour (vegan) or classic flour. Add water while stirring constantly so that you get a viscous mass. Here you have to rely on your feelings. This mixture can now be refined with garlic powder, salt, pepper and paprika powder.
4. Brush the onion with the batter and sprinkle neatly and carefully with the VEGGIE CRUMBZ Orange Carrot.
5.Time to heat things up! Fry the breaded onion blossom at 160 - 170 degrees for 2 minutes - the eye-catcher is ready.
Our tip: Aioli Dip – because it tastes even better that way!