Donny Enriquez | Tasty Tailgating
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00:00Guys, welcome back to Tasty Tailgating, presented by Pepsi.
00:02On today's episode, we're making a bloomin' onion.
00:05Let's get cookin'.
00:12All right, guys, believe it or not,
00:14bloomin' onion, pretty easy to make.
00:15You're gonna wanna get a relatively large onion.
00:18Go for the biggest one you can find, actually.
00:20Seasonings, we have cayenne pepper, paprika,
00:22onion powder, garlic powder, salt and pepper.
00:25That's gonna be key.
00:26You're gonna need a good amount of seasoning in this.
00:27You don't wanna under-season it.
00:29Then we have flour, buttermilk, and two eggs.
00:32That is it, and then some oil and some frying.
00:34All right, so what we're gonna do,
00:35let's get the onion set.
00:37Get a good sharp knife, take off the bottom half,
00:40keep the root on, keep the furry ends, keep that.
00:42That's gonna hold it together, we need that.
00:44So, bottom comes off,
00:48and then we will peel this.
00:51If there's a little dirt or anything on it,
00:53we'll go with just one more layer.
00:56If it looks good, though, leave it.
00:57The more layers, the bigger the bloomin' onion
01:00will be.
01:00Then to make the shape we want, it's very easy.
01:01Take your knife and you're gonna go just up into the root
01:04and slice all the way down and just keep going.
01:07As many petals as you want.
01:08You can make wide ones, you can make small ones.
01:10I'm gonna go somewhere in between,
01:11but just right up to that root, straight down.
01:18And then you'll see, if you gently let it go,
01:23it'll start to unfold.
01:27You gotta be kinda delicate with it.
01:29It can start to break, so just gently get every ring out.
01:34Take your time with this.
01:37We'll move on to the next step.
01:38So, into the bowl is where we're gonna go
01:40with all of our seasonings.
01:42So, I'm gonna mix together all of that blend we have,
01:45cayenne pepper, and then some all-purpose flour.
01:51Salt, pepper.
01:55So, this is our dry blend here, the dredge.
01:59Now, this is pretty standard.
02:02Whenever you're frying something,
02:03you're typically gonna coat it in flour first,
02:05then go into your wet, and then go into your dry again.
02:08That's what we're doing here.
02:10So, the flour, just get it in every little petal there.
02:15Really peel back the layers.
02:17And just so, so now that you've seen it,
02:19I'm gonna put it in my bowl and do the rest,
02:21but you wanna get the bottom, top,
02:23you can kinda shake it around.
02:25Make sure everything is coated, outside and inside.
02:28Okay, once you're done with that first layer,
02:32really check, make sure everything got dusted,
02:35and then now you kinda wanna just shake off the excess.
02:38And here, we just have some buttermilk,
02:40about a cup, and then two eggs.
02:48Whisk that all together,
02:50and we are gonna go into that buttermilk and egg mixture.
02:54And now, you really wanna make sure
02:56you spread out all the petals,
02:58so everything gets coated.
03:02Okay, same thing, let that drain now.
03:05Now, we really wanna make sure we get everything covered.
03:07If we have to use some more flour, that's fine,
03:09but this is gonna be the outer breading coating.
03:12So, just start dusting it.
03:13Okay.
03:25Now, to fry this, you're gonna wanna use a bigger pan,
03:28something with a good amount of circular surface area,
03:30because it's gonna wanna fold out.
03:33And then remember, don't fill all the way with the oil,
03:35because you fill too high, drop the onion in.
03:37That's not good.
03:38So, we're gonna get this up to about 375, 350, 375,
03:41is the temp you're looking for.
03:44Once your oil is up to temperature, we can start frying.
03:46Now, the best way to do this, for the best results,
03:48you're gonna wanna flip it upside down,
03:51and kinda start with it like this,
03:52because then it's gonna start to open up.
03:53So, gently drop it in your oil,
03:59and kinda give it a little bit of help,
04:03and then let it start to go.
04:05And if you have enough oil,
04:05you might be able to leave it upside down the whole time,
04:08not even have to flip it.
04:09We will see.
04:10And then, this is just a color thing,
04:11about three to five minutes.
04:13Again, when we're frying,
04:15until we get a nice golden brown on that.
04:17While that finishes the fry,
04:18I'm gonna make a quick dipping sauce.
04:20I have some sour cream, some mayonnaise,
04:22and then a little bit of that seasoning that we went in
04:25with some paprika, onion powder, a little cayenne.
04:28And then, if you want something spicy,
04:29I'm gonna go with a little bit
04:30of my favorite hot sauce here.
04:33If you wanna just kick it up a little bit, and that's it.
04:35That's a quick little dipping sauce for this.
04:39That's what you wanna see, guys.
04:42All right, gently take it out.
04:44Place it on a wire rack with some towels,
04:47just to dry, to drain off.
04:49But that, look at that, that is what I'm talking about.
04:51That's what you wanna see right there.
04:54Beautiful.
04:55Get a good little salt on there.
04:58And that is it.
04:59We'll let it cool down, and it's time to serve.
05:02All right, and there you guys go.
05:04A blue may onion.
05:05Really not that hard.
05:06A little tedious with the petals,
05:08but it's gonna turn out great.
05:09And I think we have Max in the house.
05:11Max, come try this.
05:12Come try this blue may onion out.
05:13There's my boy.
05:15Max.
05:16A little bloomin' onion, huh?
05:17Sir, welcome back.
05:18You like the blue may onion, guy?
05:19Sure, of course.
05:20Why not?
05:21Who doesn't?
05:21Who doesn't?
05:22And guys, remember, every crave-worthy bite
05:24tastes better with Pepsi.
05:25Max, I got a Pepsi Zero Sugar.
05:26You want a Pepsi Zero Sugar?
05:27I love a Pepsi Zero Sugar.
05:28I know you're usually a two-soda guy,
05:30but we can go with one today.
05:31We can go with one.
05:32Perfect, why don't you pour that up,
05:33and Max, the honors are all yours.
05:35Dig in here.
05:36It's beautiful.
05:37What kind of dipping sauce do you have here?
05:38A little dunk.
05:39Spicy little aioli dip.
05:41I love it.
05:42Spicy mayonnaise dip.
05:43Boom.
05:46Mmm.
05:47Oh, it's not delightful.
05:48The bloomin' onion.
05:49The burger's gonna be good.
05:50Delicious.
05:53Oh yeah.
05:54Guys, that's gonna do it for this episode
05:55of Tasty Tailgating.
05:56We'll see you next time.
05:57See ya, Max, thanks.