Have just returned from Canada where, on our last night we ate at an Australian restaurant 'The Outback'. As a starter for 4 persons we ate a "Bloomin Onion". This was a huge onion which had been cut so that it resembled a flower which was then - presumably - somehow dipped in batter and deepfried so that each of the battered petals opened like a flower in bloom. It was absolutely delicious and I'm tempted to try this at home. My questions are, how would the batter be persuaded to adhere to the shiny surface of the onion - what type of batter should be used and how long would the onion need to be deep-fried to ensure that the 'petals' were cooked through?
Tricia
