Onion Blossom Cutter
ALL MODELS #4190
2
HOW TO MAKE AN ONION BLOSSOM
1. Use large (1 – 1½ pound each) white or yellow onions. These are sometimes referred to as
“jumbo” or “colossal”. For best results, the onions should be generally shaped like a ball. Flat or
squat onions are more difficult to cut, coat and fry. For best results, keep onions at room
temperature (70° – 80° degrees F).
2. Cut off the top ¾" – 1" of the onion and peel the first layer or two of skin off. The root must be
kept intact.
3. Place the onion in the Blossom Cutter with the root side down and the onion centered under the
blades. (NOTE: For almost all applications, the removable base adapter [where the onion sits
on the cutter] should remain in place. On occasion, when extremely large onions are used
[bigger than 2 pounds], remove the adapter before cutting).
4. With a continuous smooth motion bring the cutter handle down through the onion until the
handle stops.
5. Eject the onion by bringing the handle back up to its original position. If the onion does not
completely eject itself, carefully push the onion through from the top only. Never pull from the
bottom!
(CAUTION: VERY SHARP EDGES).
6. Submerge the cut onion, root side down, in a thin batter wash (we recommend Catalog Item
#4191, mixed at a rate of 40 oz. water per pound of mix).The batter wash should be about the
consistency of buttermilk or thin pancake batter.
7. Remove the onion and invert to drain excess batter wash.
8. Place the onion, root side down, in a bowl and cover with breading mix (we recommend dry
Catalog Item #4191 and your favorite seasoning). Fan the onion petals to make sure that the
breading mix covers as many of the batter washed onion petals as possible.
NOTE: This takes a little practice.
9. Remove the onion, invert; cover any bare spots with breading, and pat to remove excess
breading from the interior of the onion.
10. Place the onion root side up in a deep fryer with 375° F. oil (the King 9 Fryer, Catalog Item
#8073, is ideal for this product). This takes a bit of practice but is done easiest by putting the
onion on a Catalog Item #8077 Fryer Skimmer (root side up) and holding it with long fryer tongs
while lowering the onion carefully into the oil.
11. Fry root side up for about 2 minutes. Flip the onion over (this part is easy) and fry for another 2
minutes.
12. Remove the onion from the oil (using the screen and tongs) and allow to drain and cool for a
minute or so.
13. Place the onion on a serving plate and, using the supplied corer, remove the core and root of
theonion.
14. Place a dish of your favorite sauce in the center of the blossom and serve.
