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Name: Fried Onion Mums or Pom Poms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: American
Ingredients: 2 ts Greek seasoning; Oil; for deep frying; 1 ts Salt or adjust amount to taste; 2 tb Paprika; 1 ts Garlic powder; 5 Onion, small to med; 4 c Flour; 5 ts Baking Powder; 1 1/2 c milk; Pepper, black; to taste; 3 Egg

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INGREDIENTS

2 ts Greek seasoning
Oil; for deep frying
1 ts Salt ; or adjust amount to taste
2 tb Paprika
1 ts Garlic powder
5 Onion, small to med
4 c Flour
5 ts Baking Powder
1 1/2 c milk
Pepper, black; to taste
3 Egg

Servings

INSTRUCTIONS

Cut off and discard the top half-inch of the onions. Peel them but do not cut off the root end. Place each onion, root end up, on a cutting board. With a sharp, pointed knife, make vertical cuts all around the onion about a quarter inch apart. Start the cut a quarter-inch from the root for small onions or a half-inch from the root for very large ones. Make sure the knife goes into the center of the onion. Place all the onions in a large bowl of cold water, add ice cubes, cover and refrigerate several hours or overnight. The onions will open up like mums. Drain upside-down when ready to proceed. In a large bowl, mix together thoroughly the flour, baking powder and spices. In another bowl, beat together the eggs and milk. Dip the onions one by one into the egg mixture, opening the petals with your fingers; let the excess drip off, and place in flour. Work the flour mixture into the center gently with fingertips. Shake off excess flour and repeat egg dip and flouring, shaking off the excess thoroughly. Half-fill a deep fryer or large, deep, heavy pot with oil. (The author of this recipe used the bottom of her pressure cooker -- a small electric fryer will NOT do.) Heat the oil to 360F or until a small piece of dry bread turns deep gold in 15 seconds. Fry the onions without crowding them -- one at a time for large ones ~- keeping them submerged with a spatula or by placing the frying basket on top of them. Plunge them in root end up and turn them over once. To serve at once, fry large onions for about six or seven minutes, small ones for five minutes, or until deep gold. Drain upside-down on paper towels; then invert on a serving plate. Keep warm in a low oven while frying the others. Remove the centers of large onions with a very sharp knife. Small onions may be left whole or the center can be scooped out with a melon-ball cutter. If serving the next day, fry the onions until pale gold; do not fry completely. Let cool. When ready to serve, reheat the oil to 380F and fry the onions just long enough to heat and brown, about 15 seconds. Drain and serve. To get the same taste without making mums, simply cut onions ver- tically to make "petals" or crosswise and separate into rings. This can be done ahead and the petals or rings kept in ice water. Egg, flour and fry as above.

NOTES

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Fried Onion Mums or Pom Poms

2 ts Greek seasoning
 Oil; for deep frying
1 ts Salt or adjust amount to taste
2 tb Paprika
1 ts Garlic powder
5 Onion, small to med
4 c Flour
5 ts Baking Powder
1 1/2 c milk
 Pepper, black; to taste
3 Egg

Cut off and discard the top half-inch of the onions. Peel them but do  not cut off the root end. Place each onion, root end up, on a cutting  board. With a sharp, pointed knife, make vertical cuts all around the onion  about a quarter inch apart.        Start the cut a quarter-inch from the root for small onions or a  half-inch from the root for very large ones. Make sure the knife goes into  the center of the onion.        Place all the onions in a large bowl of cold water, add ice cubes,  cover and refrigerate several hours or overnight. The onions will open up  like mums. Drain upside-down when ready to proceed. In a large bowl, mix  together thoroughly the flour, baking powder and spices. In another bowl,  beat together the eggs and milk.        Dip the onions one by one into the egg mixture, opening the petals with  your fingers; let the excess drip off, and place in flour.   Work the flour mixture into the center gently with fingertips. Shake off  excess flour and repeat egg dip and flouring, shaking off the excess  thoroughly.        Half-fill a deep fryer or large, deep, heavy pot with oil. (The author  of this recipe used the bottom of her pressure cooker -- a small electric  fryer will NOT do.)        Heat the oil to 360F or until a small piece of dry bread turns deep  gold in 15 seconds.  Fry the onions without crowding them -- one at a time  for large ones ~- keeping them submerged with a spatula or by placing the  frying basket on top of them.  Plunge them in root end up and turn them  over once.        To serve at once, fry large onions for about six or seven minutes,  small ones for five minutes, or until deep gold. Drain upside-down on paper  towels; then invert on a serving plate. Keep warm in a low oven while  frying the others.  Remove the centers of large onions with a very sharp  knife.  Small onions may be left whole or the center can be scooped out  with a melon-ball cutter.  If serving the next day, fry the onions until  pale gold; do not fry completely. Let cool. When ready to serve, reheat the  oil to 380F and fry the onions just long enough to heat and brown, about 15  seconds.  Drain and serve. To get the same taste without making mums,  simply cut onions ver- tically to make "petals" or crosswise and separate  into rings. This can be done ahead and the petals or rings kept in ice  water. Egg, flour and fry as above.

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Nutrition

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Serving Size: 1 Serving (182g)
Recipe Makes: 5 Servings

Calories: 518
Calories from Fat: 50 (10%)

Amt Per Serving		% DV

	Total Fat 5.5g	7 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 1.6g
Cholesterol 128.4mg		39 %
Sodium 418.2mg		14 %
Potassium 394.8mg		10 %
Total Carbohydrate 99.2g		29 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 92.7g
Protein 18.1g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 518

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