Mini Onion Blossoms

The blooming onion is the signature dish of Outback Steakhouse and for good reason: It’s crispy, greasy, savory, perfectly seasoned, and impossible to stop eating. It’s also a challenge to make at home unless you have impeccable knife skills and endless patience. For the same great flavor and deep-fried satisfaction with far less effort, I love shrinking the onion down to a more manageable size for the home cook. You might say this version has no rules—it’s just right.

subheading: Onions:

16 cipolline onions (about 1½ lb.), ends trimmed, peeled

1½ cups (188 g) all-purpose flour

3 Tbsp. cornstarch

1 Tbsp. chili powder

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more

1 Tbsp. garlic powder

1 Tbsp. smoked paprika

1¼ cups sour cream

⅓ cup whole milk

Vegetable oil (for frying; about 8 cups)

subheading: Blossom Sauce and assembly:

¼ cup mayonnaise

2 Tbsp. ketchup

2 Tbsp. sour cream

1 tsp. prepared horseradish

1 tsp. Worcestershire sauce

Pinch of cayenne pepper

Kosher salt (optional)

subheading: Special equipment:

A deep-fry thermometer

Note: Ingredients may have been altered from the original.

Directions at epicurious.com

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