Blooming onions at home
If you go to a restaurant and order a blooming onion, you’ll be brought something along these lines:
Anyone else drooling right about now? I know I am, geesh.
Around here, though, this is how it goes:
Not nearly as pretty and definitely not as big. Seriously, where do they get those gigantic onions? ;)
But when you find onions for $.59 for 3 pounds and haven’t had a blooming onion in years, you take what you can get. And in this case, it meant a blooming onion for each person all to their own.
Prep/cut onions, soak in milk for 15+ minutes, coat in flour and whatever seasonings you prefer (salt and pepper are sufficient), and deep fry until golden. In my case, I put each one on some coffee filters when they were done to help soak up that glistening grease you see. Devour while warm; they’re not that great room temperature, cold, or reheated, bleh.
Carrot bacon – All vitamins, minerals, and carrot taste removed
6) To remove any vitamins, minerals, and/or lingering taste of carrot, deep-fry in 375-degree canola oil for a minute and a half.
That’s my favorite line of the steps it takes to make these. I rarely fry anything because I hate messing with hot oil and too much grease doesn’t leave me feeling so well.
We all know that if it’s fried, it’ll get eaten, though. It’s the American way….totally unpatriotic to avoid fried foods, too. I’m sure of this.
So why not fry carrots, too? Once dark brown, I doubt they resemble anything even close to carrots taste-wise, but I think calling them bacon is a stretch, hehe.
Make your own candy corn
Because supposedly, it tastes more amazing than you can ever imagine and is well worth the hours of effort. I don’t like candy corn anyway, but for those that love it, this could be a fun adventure. :D
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