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Dairy
Easy
40 Minutes
Diets 
I’m from out of town. What that essentially means is that there are no kosher restaurants here that feature a blooming onion on the menu. I grew up ogling the people feasting on gorgeous blooming onions at theme parks and knew it was something I wanted to try for myself one day. Chanukah seemed like the perfect time to patchkeh with this. It’s fried, family-friendly, and perfect for munching on while sitting together and playing a game. It’s a bit of a mess to make and best served fresh, but it’s so worth it!
2 eggs
1 cup milk
1 and 1/2 cups Glicks Flour
1 and 1/2 tablespoons smoked paprika
1 and 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 large sweet onion
1 cup Gefen Mayonnaise
1/2 cup Gefen Honey
1/2 cup mustard
1/2 cup pickle relish
1/2 teaspoon garlic powder
1/2 teaspoon salt
dash pepper
1 cup Gefen Mayonnaise
1/4 cup ketchup
2 tablespoons prepared white horseradish, such as Manischewitz
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
Mix each sauce’s ingredients in a bowl and set aside.
Beat the eggs and milk in a large bowl.
Mix the flour with the seasonings in another large bowl.
Slice the pointed tip of the onion off, leave the root intact, and remove the outer layers. Turn the onion onto the cut side, with the root side up. Make slices from just below the root to the tip of the onion. Try and fit 16 slices in all.
Place the onion in the bowl with the flour mixture. Coat it well with the flour, gently separating the onion petals to get the flour into all the grooves. Shake off excess flour.
Place the onion in the bowl with the egg mixture and coat the entire onion well, gently getting in between the onion petals. Then coat the onion fully in the flour mixture again. Place the onion in the fridge.
Pour oil into a pot large enough to fit the onion with room to grow and heat to 350 degrees Fahrenheit (175 degrees Celsius).
Gently place the onion, root-side up, in the heated oil. Fry for three minutes, then carefully flip the onion over. Fry for another seven to eight minutes, until it’s beautifully golden.
Remove from the pot and place on a rack or paper-towel-lined dish.
Serve immediately with the dipping sauces.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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