My weekend of blooming onions and zeppole

This weekend went by super fast. I only had a day and a half to relax and now it’s already over unfortunately! However, I learned how to make zeppole, and I made a booming, blooming onion. My Italian family doesn’t usually ask me to contribute to the Sunday meal, but if they do it’s always chocolate chip cookies, apple pie, or blooming onions! Those are probably their three favorite “American” foods now. Anyways, below are some pics of my blooming onion process.

Ingredients:

flour mix for 1 blooming onion-

1 c. flour, salt, black pepper, cumin, oregano, thyme, paprika, cayenne pepper

Sauce-

1/2 c. mayo, 1 Tablespoon ketchup, 1 Tablespoon cream style horseradish, salt, pepper, cayenne pepper, paprika, oregano

Other-

1 large yellow onion, 3 c. oil, 1 c. milk, 1 egg, salt

Step 1) peel away the skin, leave the bottom in tact and flip over bottom side up.

Step 2) cut the onion starting from the top down into four equal halves, then go around the onion a second time, making 8 total slits. Then flip the onion over and carefully start to pull apart each petal making sure to separate each and every one.

Step 3) Dip the onion in the milk and egg wash

Step 4) Then dip the onion in the flour mix and coat. Make sure to pull apart each petal and coat in between every layer.

Step 5) Dip the onion in the milk mix a second time and then again in the flour mix, coating evenly. This creates a crunchier texture

Step 6) Deep fry the onion until golden brown

Step 7) After fried, let the onion sit on a paper towel for a minute and sprinkle with salt. Serve with sauce.

Next I will show you a few pics of the zeppole making process. I posted a pic of zeppole last week that we had eaten for Father’s day, they were so delicious!  Zeppole is a pastry eaten for Father’s day in Italy. I don’t have the recipe at the moment but if you really want it I could get it for you. I’m just going to skip to the interesting part of making zeppole. Take a look.

1) You put your dough mix in a pastry bag and squeeze it out into rings on parchment paper like this.

2) you then dip the pastry in hot oil and it will fall off automatically from the paper. 

3) after fried you coat them with sugar.

4) you then fill the center of the ring with cream, and then top it with chocolate. Hope you have a good week! What is everyone cooking for Easter? What is traditionally eaten for Easter in your region of the world?