Preparing The Ultimate Blooming Onion | Tasty Tailgating Ep. 7 - video Dailymotion

Barstool Sports

Donny Enriquez | Tasty Tailgating

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00:00Guys, welcome back to Tasty Tailgating, presented by Pepsi.

00:02On today's episode, we're making a bloomin' onion.

00:05Let's get cookin'.

00:12All right, guys, believe it or not,

00:14bloomin' onion, pretty easy to make.

00:15You're gonna wanna get a relatively large onion.

00:18Go for the biggest one you can find, actually.

00:20Seasonings, we have cayenne pepper, paprika,

00:22onion powder, garlic powder, salt and pepper.

00:25That's gonna be key.

00:26You're gonna need a good amount of seasoning in this.

00:27You don't wanna under-season it.

00:29Then we have flour, buttermilk, and two eggs.

00:32That is it, and then some oil and some frying.

00:34All right, so what we're gonna do,

00:35let's get the onion set.

00:37Get a good sharp knife, take off the bottom half,

00:40keep the root on, keep the furry ends, keep that.

00:42That's gonna hold it together, we need that.

00:44So, bottom comes off,

00:48and then we will peel this.

00:51If there's a little dirt or anything on it,

00:53we'll go with just one more layer.

00:56If it looks good, though, leave it.

00:57The more layers, the bigger the bloomin' onion

01:00will be.

01:00Then to make the shape we want, it's very easy.

01:01Take your knife and you're gonna go just up into the root

01:04and slice all the way down and just keep going.

01:07As many petals as you want.

01:08You can make wide ones, you can make small ones.

01:10I'm gonna go somewhere in between,

01:11but just right up to that root, straight down.

01:18And then you'll see, if you gently let it go,

01:23it'll start to unfold.

01:27You gotta be kinda delicate with it.

01:29It can start to break, so just gently get every ring out.

01:34Take your time with this.

01:37We'll move on to the next step.

01:38So, into the bowl is where we're gonna go

01:40with all of our seasonings.

01:42So, I'm gonna mix together all of that blend we have,

01:45cayenne pepper, and then some all-purpose flour.

01:51Salt, pepper.

01:55So, this is our dry blend here, the dredge.

01:59Now, this is pretty standard.

02:02Whenever you're frying something,

02:03you're typically gonna coat it in flour first,

02:05then go into your wet, and then go into your dry again.

02:08That's what we're doing here.

02:10So, the flour, just get it in every little petal there.

02:15Really peel back the layers.

02:17And just so, so now that you've seen it,

02:19I'm gonna put it in my bowl and do the rest,

02:21but you wanna get the bottom, top,

02:23you can kinda shake it around.

02:25Make sure everything is coated, outside and inside.

02:28Okay, once you're done with that first layer,

02:32really check, make sure everything got dusted,

02:35and then now you kinda wanna just shake off the excess.

02:38And here, we just have some buttermilk,

02:40about a cup, and then two eggs.

02:48Whisk that all together,

02:50and we are gonna go into that buttermilk and egg mixture.

02:54And now, you really wanna make sure

02:56you spread out all the petals,

02:58so everything gets coated.

03:02Okay, same thing, let that drain now.

03:05Now, we really wanna make sure we get everything covered.

03:07If we have to use some more flour, that's fine,

03:09but this is gonna be the outer breading coating.

03:12So, just start dusting it.

03:13Okay.

03:25Now, to fry this, you're gonna wanna use a bigger pan,

03:28something with a good amount of circular surface area,

03:30because it's gonna wanna fold out.

03:33And then remember, don't fill all the way with the oil,

03:35because you fill too high, drop the onion in.

03:37That's not good.

03:38So, we're gonna get this up to about 375, 350, 375,

03:41is the temp you're looking for.

03:44Once your oil is up to temperature, we can start frying.

03:46Now, the best way to do this, for the best results,

03:48you're gonna wanna flip it upside down,

03:51and kinda start with it like this,

03:52because then it's gonna start to open up.

03:53So, gently drop it in your oil,

03:59and kinda give it a little bit of help,

04:03and then let it start to go.

04:05And if you have enough oil,

04:05you might be able to leave it upside down the whole time,

04:08not even have to flip it.

04:09We will see.

04:10And then, this is just a color thing,

04:11about three to five minutes.

04:13Again, when we're frying,

04:15until we get a nice golden brown on that.

04:17While that finishes the fry,

04:18I'm gonna make a quick dipping sauce.

04:20I have some sour cream, some mayonnaise,

04:22and then a little bit of that seasoning that we went in

04:25with some paprika, onion powder, a little cayenne.

04:28And then, if you want something spicy,

04:29I'm gonna go with a little bit

04:30of my favorite hot sauce here.

04:33If you wanna just kick it up a little bit, and that's it.

04:35That's a quick little dipping sauce for this.

04:39That's what you wanna see, guys.

04:42All right, gently take it out.

04:44Place it on a wire rack with some towels,

04:47just to dry, to drain off.

04:49But that, look at that, that is what I'm talking about.

04:51That's what you wanna see right there.

04:54Beautiful.

04:55Get a good little salt on there.

04:58And that is it.

04:59We'll let it cool down, and it's time to serve.

05:02All right, and there you guys go.

05:04A blue may onion.

05:05Really not that hard.

05:06A little tedious with the petals,

05:08but it's gonna turn out great.

05:09And I think we have Max in the house.

05:11Max, come try this.

05:12Come try this blue may onion out.

05:13There's my boy.

05:15Max.

05:16A little bloomin' onion, huh?

05:17Sir, welcome back.

05:18You like the blue may onion, guy?

05:19Sure, of course.

05:20Why not?

05:21Who doesn't?

05:22And guys, remember, every crave-worthy bite

05:24tastes better with Pepsi.

05:25Max, I got a Pepsi Zero Sugar.

05:26You want a Pepsi Zero Sugar?

05:27I love a Pepsi Zero Sugar.

05:28I know you're usually a two-soda guy,

05:30but we can go with one today.

05:31We can go with one.

05:32Perfect, why don't you pour that up,

05:33and Max, the honors are all yours.

05:35Dig in here.

05:36It's beautiful.

05:37What kind of dipping sauce do you have here?

05:38A little dunk.

05:39Spicy little aioli dip.

05:41I love it.

05:42Spicy mayonnaise dip.

05:43Boom.

05:46Mmm.

05:47Oh, it's not delightful.

05:48The bloomin' onion.

05:49The burger's gonna be good.

05:50Delicious.

05:53Oh yeah.

05:54Guys, that's gonna do it for this episode

05:55of Tasty Tailgating.

05:56We'll see you next time.

05:57See ya, Max, thanks.

Preparing The Ultimate Blooming Onion | Tasty Tailgating Ep. 7

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