Buffalo Lemon Pepper Bloomin’ Onion

Directions

1. In a 6-8 qt Stock Pot, melt three tubs of Chosen Foods Avocado Oil Shortening to 400 degrees and maintain at 400.

2. In a small mixing bowl, combine 2 tsp of Spiceology Buffalo Lemon Pepper Blend, Chosen Foods Classic Mayo , hot sauce, and honey mustard. Whisk thoroughly to combine and refrigerate until ready to use.

3. In a medium mixing bowl, whisk eggs together then whisk in milk 1 tbsp of Spiceology Buffalo Lemon Pepper.

4. In a large mixing bowl combine 2 Tbsp of Spiceology Buffalo Lemon Pepper and 2 cups of flour. Whisk it up.

5. For the onions, slice a small cap off the sprout top of the onions. Do not cut off the roots. Peel the brown outer layer off and flip over flat side down.

6. With a pairing or utility knife, insert 1/2 inch below the root and slice in and downward. Repeat this step every 1/2 inch around the onion. Flip onion over and gently spread petals out to open the "bloom".

7. Dust the blooms in the flour dredge and then roll in the egg wash. Place back in flour and coat evenly making sure to get between all the petals. Turn over and pick up and gently pat on the root to knock excess flour dredge out of the middle to reduce clumps frying.

8. Gently lower one onion bloom face down in hot oil using a fry skimmer. Fry face down for 3 minutes or until golden brown then flip over and fry for an additional 3-4 minutes.

9. Strain on paper towels and let rest for 3 minutes. Serve with Buffalo Lemon Pepper Avocado dip.