6 Servings
30 Minutes
Allergens
Flowers aren’t the only thing blooming this season… Who knew onions could be so beautiful?
This recipe is for those of you who like to make some food fresh for your meal…but really fresh. You can bread them a bit ahead of time, but fry them as close to serving as possible so you have that fresh, crispy crunch.
With a sharp paring knife, carefully cut off both ends of the shallots and peel. Make four slits across the top of each onion (like a pizza pie), being careful not to cut all the way through. Use your hands to help separate the sections (“petals”).
In a medium bowl, combine almond flour, salt, pepper, garlic powder and paprika. Dip onions in egg, allowing it to reach the insides of the petals, followed by the dry mixture.
Heat two inches of oil in a medium saucepan. Carefully drop onions, three at a time, into oil and cook for three to five minutes. They will bloom as they cook. Drain on a paper towel-lined plate and serve immediately.
