Get all the crispy, crunchy bloomin' onion flavor you love, without the greasiness of a fryer.
Servings: 4 people
1 very large sweet yellow onion
4 cups low-fat buttermilk
2 tablespoons mild hot sauce (optional)
2 cups brown rice flour
Seasoned salt and pepper to taste
Fresh parsley, chopped
4 teaspoons dried thyme
1/2 teaspoon smoked paprika
1/4 cup plain yogurt
2 tablespoons ketchup
2 teaspoons harissa spread
1 tablespoon fresh parsley, chopped
Juice of 1/2 lime
Let's get Cooking...
Peel the onion, slice off the top (not the root) and slice the onion, cut-side down, into quarters. Then slice the quarters in thirds, keeping the root intact. This should create petals.
In a medium bowl, mix the buttermilk and hot sauce. Submerge the onion cut-side down in the bowl and let soak for 30 minutes until the petals open up.
In a separate bowl, mix together the brown rice flour, seasoned salt, parsley, dried thyme and smoked paprika.
Remove the onion, shake off the excess buttermilk and place in a bowl with the seasoned brown rice flour. Coat completely, shake off any excess, then dunk back into the bowl with the buttermilk, covering completely. Shake off, then dunk back into the breading a final time. Make sure all the petals are coated.
Transfer to a baking sheet, drizzle with olive oil, and bake in the oven on the lower middle rack at 350°F for 45 minutes or until completely cooked and crispy. Check on it every once in awhile, and drizzle with a little more olive oil halfway through. Remove from the oven.
In a small bowl, whisk together the yogurt, ketchup, harissa, parsley and lime juice. Serve alongside the bloomin' onion.