Here’s David preparing some onions for a deep-fried extravaganza called Chrysanthonions. First, take a big juicy onion and make a bunch of very deep cuts from the shoot top to the bottom, but keeping a circle around the root intact. Next, soak the onions in cold water for a few hours so they swell and reveal a fake chrysanthemum flower shape.
This brings us to the stage you can see, which is where the onions are double-dipped in batter. First, dip the onions in an egg wash and roll them in corn meal. Then, dip them in the egg wash for a second time, and thoroughly coat them in flour that’s been seasoned with salt, pepper and a little bit of chili powder.
Once they’ve been double-dipped, it’s time for them to meet the deep fat fryer until the outside is crisp and golden brown.
Flowertastic!
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This was posted on Wednesday, November 28th, 2007 at 5:01 pm by Ysanne Spevack. To link here, use the permalink. You can follow any responses to this post through the 
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I found this recipe very interesting and easy – I do vegetable carving, but had never thought of frying the onions after designing them. I will try the method and am sure they will be Yumm..!!
Posted by hilda kathuria on 14th December 2007 at 1:36 am | Permalink
Fantastic idea – will try the same
Posted by hilda kathuria on 14th December 2007 at 1:37 am | Permalink