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Add a photoServings: 12
Ingredients
- 6 x Jumbo Spanish Sweets (3"-4" diameter, from
- 5 c. Flour
- 2 1/2 tsp Black pepper
- 5 tsp Paprika
- 2 c. Buttermilk
- Vegetable oil for frying
Directions
- Peel onion. Slice 1/2" off the top of the onion. Trim root ends slightly, so it stands upright. Stand the onion on its root end. Using a paring knife cut triangular slices to center of onion, slicing from top down to within 1/2" of the bottom. (Outer layers can be cut further down than center layers.) Work all the way around to make 1" petals. Don't cut all the way through the bottom of the onion. Chill onion covered in ice water till layers open up, one to three hrs. Drain well. Mix together flour, salt, pepper, and paprika. Sprinkle onion with seasoned flour, gently spreading layers apart. Dip in buttermilk and allow onion to set for two min. Remove and again sprinkle with seasoned flour. Remove extra batter which accumulates in core and deep fry in oil at 350 F till golden, about 5-7 min. Drain well. Cut out center of onion to allow petals to separate. Place Barbecue Dipping Sauce in small dish and place in center of onion. Serve immediately. One onion serves four.
- This is the equivalent of the big fried onions, served whole in restaurants.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 12 servings | |
| Calories 210 | |
| Calories from Fat 8 | 4% |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 45mg | 2% |
| Potassium 143mg | 4% |
| Total Carbs 42.52g | 11% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.24g | 1% |
| Protein 6.91g | 11% |
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