With a little effort and a lot of oil, you (yes you!) can make a blooming onion at home
for this purpose. Generally, these provide a corer and a guide for cutting the onion into equal segments. If you’re not into single-purpose kitchen gadgets, you can carefully give it a go without one. “Work in a geometric fashion,” says Brent Young, co-host of Eater video seriesand owner of Brooklyn’s Cozy Royale, which recently put a flowering onion on its menu.
After cutting your onion, you’ll want to separate and fan out all the petals before dipping the onion into a liquid like buttermilk, recommends Tom Cunanan, owner of DC’s Pogiboy. His flowering onion, which is called the “Blooming sam-Pogi-ta” as aof the Philippines, is a big hit with Pogiboy’s clientele. After shaking off the excess liquid, toss the onion into your seasoned dredge mixture. Then, “make sure you’re massaging every petal with flour and shaking off the excess,” Cunanan says.
When it’s time to fry, you’ll want to go for at least a five-quart stockpot, which will fit the fanned-out onion, Young recommends. Make sure to leave a few inches of room between the top of the pot and the level of your oil in order to avoid any overflow, since the oil generally bubbles up when you add the onion. A large pot will help avoid overflowing oil, since the oil generally bubbles up when you add the onion, he says.
After you remove the onion from the oil, you can go a step further with your flavorings and toppings. Young goes for sour cream, chipotle mayo, and caviar, while Cunanan opts for Mama Sita’s sinigang mix, a powdered base for Filipino tamarind soup, and a side of crab fat mayo. Go off-script and use seasonings and sauces to put your own spin on the format. When you make your own blooming onion, the only limit is your imagination.
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