{Gluten and Dairy Free} Bloomin Onion

I dream of eating blooming onions like the rest of the gluten ravaging world. Alas, it hasn't been meant to be, until I found this beautiful recipe. These are the alterations I would make to make it gluten and dairy free. I have done similar things and it has worked, so this should work as well.

photo from Tablespoon.com

For the buttermilk you can sub any of the following:

Replace 1 cup buttermilk with one of the following:

1 cup soy milk + 1 tablespoon lemon juice or 1 tablespoon white vinegar (Let stand until slightly thickened.)

1 cup coconut milk

7/8 cup rice milk

7/8 cup fruit juice

7/8 cup water 

INGREDIENTS

For the onions:

12 

to 16 cippolini onions

1 

cup buttermilk (see options for subbing at the top of this post)

1/2 

cup all-purpose flour (gluten free flour mix. I like 1/4 cup brown rice and 1/4 cup tapioca)

1/2 

cup Progresso™ plain bread crumbs (I use gf bread crumbs)

1 

teaspoon garlic powder

1 

teaspoon dried oregano

1 

teaspoon salt

1 

teaspoon smoked paprika

1/2 

teaspoon ground mustard

1/2 

teaspoon pepper

1/4 

teaspoon cayenne pepper

Vegetable oil, for frying

For the dip:

1/4 

cup Yoplait® Greek 100 plain yogurt (I would use Vegenaise)

1 

tablespoon horseradish sauce

1 1/2 

teaspoons ketchup

1/2 

teaspoon Worcestershire sauce

1/4 

teaspoon smoked paprika

Pinch cayenne pepper

Salt and pepper, to taste

Chopped fresh chives, for topping (optional)

DIRECTIONS

• Slice 1/4 inch off the tip of each onion; peel off skins, leaving onion base intact.
• Carefully cross-cut onions, twice, nearly to the base (but keeping base intact) so you end up with 8 segments. Use fingers to carefully separate segments into petals.
• Pour buttermilk into a small bowl. In a separate shallow bowl, combine flour, breadcrumbs, garlic powder, oregano, salt, paprika, mustard, pepper and cayenne pepper until well mixed.
• In a small saucepan over medium-high heat, heat 2 inches of oil to 350° F.
• Quickly dip onions, one at a time, into buttermilk, then roll in breadcrumb mixture. Dip again in buttermilk and then roll again in breadcrumbs.
• Drop a few onions at a time into hot oil. Fry 3 to 4 minutes until golden brown. Use a slotted spoon to transfer onions to a paper towel-lined plate to drain.
• When all onions are fried, make the dip: Combine dip ingredients in a small bowl until combined. Top with chopped fresh chives, if desired. Serve immediately with onions.