Killians Onion Petals Recipes

Steps:

• Cut the onion in half and then into wedges. Separate the onion layers and add them to a bowl. Slice the jalapeños (seeds and all if you like things spicy) into very thin rounds and add to the bowl. Pour over the buttermilk and stir to combine. Let sit while you get the remaining ingredients together.
• Combine the flour, salt and a generous pinch of black pepper in a separate bowl, then set aside.
• Add 1 inch of oil to a large, heavy-bottom skillet. Heat to 375 degrees F or until a pinch of the flour sizzles when added to the skillet.
• Using tongs, remove a handful of onions and jalapeños from the buttermilk and immediately dunk into the flour mixture, thoroughly coating them. Tap them on the inside of the bowl to shake off the excess.
• Carefully add the coated onions and jalapeños to the hot oil, breaking them up with a spoon, so they don't stick together. Cook until golden brown, 1 to 2 minutes.
• Remove with a slotted spoon and drain on a paper-towel lined plate. Repeat with the remaining onions and jalapeños.
• Serve immediately.

Steps:

• Cut off ends of onion and cut into quarters.
• Julienne the quartered onions and separate into"petals".
• Put remaining ingredients in blender and process until smooth, scraping down sides a couple of times.
• Put beer batter into a bowl, add the onion petals and stir to coat.
• Remove batter coated petals to a cookie sheet and put in fridge to rest for about 1/2 hour.
• Deep fry petals in fairly hot sunflower oil (about 375º) until golden, about 2 minutes per batch.
• Serve with your favorite dipping sauce.

Steps:

• Slice onion and jalapeno as desired, and pat dry pickles onto paper towels.
• In a large bowl, whisk together egg, beer, flour and seasoned salt.
• Heat oil in heavy skillet or a fry-cooker, following manufacturer's directions.
• Dip vegetables into batter, allowing excess batter to drip off.
• Fry in batches, about 3 or 4 minutes per batch, or until lightly browned.
• Drain onto paper towels. Serve immediately.