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Smoke-Fried Onion Blossom Recipe

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This Smoke-Fried Onion Blossom recipe combines smoky flavors from the smoker with crispy, golden-fried texture for a unique and delicious appetizer. Large Vidalia onions are sliced into a 'blossom,' smoked gently with a subtle wood smoke flavor, coated in a crispy batter, and then deep-fried until perfectly crunchy. Served with your favorite dipping sauce, this dish makes a show-stopping starter or snack.

Ingredients

Ingredients

  • 2 large sweet Vidalia onions, sliced into spokes
  • 1 cup Hey Grill Hey Crispy Chicken Wing Batter
  • ¾ cup cold water
  • 1 teaspoon Hey Grill Hey Beef Rub
  • Cooking oil for frying (enough to fill skillet about 2-3 inches deep)

Instructions

  1. Preheat the smoker: Set your smoker to 225°F and prepare it with a light wood such as maple or alder to impart a delicate smoke flavor to the onions.
  2. Prepare the onion: Trim the stem off the top of each Vidalia onion. Place the onion on its bottom end and carefully slice around it into spokes, stopping just before slicing all the way through to create a 'blossom' effect. Sprinkle each onion with 1 teaspoon of Hey Grill Hey Beef Rub evenly over all the petals.
  3. Smoke the onion: Position the prepared onions directly on the grill grates inside the smoker. Close the lid and smoke them for approximately 45 minutes until infused with smoke and slightly tender. Remove and allow to rest on a cutting board for a few minutes.
  4. Batter the onion: In a medium bowl, whisk 1 cup of Crispy Chicken Wing Batter with ¾ cup cold water until smooth. Dip each smoked onion into the batter, rotating gently to ensure all petals are coated evenly in the batter.
  5. Fry the onion: Heat cooking oil in a large cast iron skillet or heavy-bottom pan over medium-high heat until it reaches about 350°F. Carefully place the battered onion into the hot oil and fry for 3 to 4 minutes, turning occasionally with tongs to achieve an evenly crispy, golden-brown exterior. Remove the onion and let rest on a cutting board or plate for a few minutes.
  6. Serve and enjoy: Present your smoke-fried onion blossom with BBQ ranch or your preferred dipping sauce and enjoy this crunchy, smoky appetizer.

Notes

  • Be careful not to cut the onion all the way through when slicing into spokes to keep the blossom intact.
  • If you slice the onion petals completely separated, use a grill basket for smoking to prevent them from falling through the grate.
  • Maintain oil temperature between 350°F to ensure a crispy coating without absorbing excess oil.
  • Use a thermometer to monitor smoker and oil temperatures for best results.
  • Leftover fried onions can be reheated in an oven or air fryer to maintain crispiness.

Find it online: https://glowcooks.com/smoke-fried-onion-blossom-recipe/