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What's the best way to deep-fry an onion blossom? Like what kind of vessel and oil do I use?

Aestu of Bleeding Hollow...

Nihilism is a copout.

i haven't done one in like..... years, i'm surprised you couldn't find some google guide on it?

Just put it in flower or seafood breading, then dip it in buttermilk, then back to the flour. Then fry it... its not hard haha. I guess if you don't have a fryer, heat up some frying oil in a pot; the oil shouldn't really matter unless its peanut or something, just make sure its FRYING oil, and not like crisco pan coating. Make sure the pot is big so it can be at least half-submerged in oil, so it can like float, you'll probably have to flip it if you don't have a basket to submerge it. Golden brown rule, and that's pretty much it.

You could probably season it with whatever you want afterwards, maybe Lawrys or something like that. For more advanced flavor you can try seasoning the flour as well, cajun blackening seasoning works really well for frying. A 1/4 to 1/3 type of mix, but don't be shy with it.

I'll be honest, I was expecting something a lot more epic in this thread based on the title.

Or at least better responses.

I was expecting a 'poop on my chest' or similar scenario.

I was expecting something like

"Onion Rings are best with corn oil."



On topic, try one of these, I'm sure one of them has to be close and I'm too lazy to check.

https://www.google.com/search?q=how+to+ ... 88&bih=838

Crisco and other solid fats are, in my opinion, far better for frying. The liquid shortenings have an additive to keep them from congealing, and I'm of the opinion that it's what makes the grease gum up around the inside of the fry well/on the baskets/on the elements, as well as making it easier to scorch the grease. We always used solid shortening when I was in the military, because it was easier to store and had more uses (it could also be used in breads and cake frostings).

Other than that, Euphonic is right on. That's pretty much how I've seen blooming onions done. I could ask my pal who lives up yonder about it (I probably should have already...derp), but the last time I was in Boston, I didn't see a lot of chain places known for the onion.

There's a fucking amazing Brazilian place in Everett, though, if you're ever in the mood for some of that.

Your Pal,
Jubber

AKA "The Gun"
AKA "ROFeraL"

World Renowned Mexican Forklift Artiste

Jubber thinks he's hot shit because his hat fits!

Coming to Boston from San Francisco, I was immensely dismayed with what I got when I ordered "chow mein". Took me a while to catch on.

What really irked me was the look I'd get every time I was asked "what kind of bread would you like?" and I asked for sourdough. You'd think they'd at least know what it is. I went to a farmer's market a while back and was delighted to order a loaf, mentioning I was from CA. The vendor looked at me warily, and warned me it wasn't like what I was accustomed to. She was right - it was positively anemic by comparison.

I'd really like some good, robust sourdough. On the plus side, the challah is better here.

Aestu of Bleeding Hollow...

Nihilism is a copout.