2 tablespoons finely chopped chipotle in adobo sauce
1 tablespoon finely chopped chives
Pinch of salt
Instructions
Preheat oil to 375 degrees.
With a sharp paring knife, carefully cut off the non-root end of the onions. Make 8 to 12 small slits around the top of each onion, being careful not to cut all the way through. Use your hands to help separate the “petals”.
In a medium bowl, combine all dry ingredients. Dip onions in egg, followed by the dry mixture. Carefully drop onions into oil and cook for 3 to 5 minutes. They will bloom as they cook. Drain on a paper towel-lined plate.
In a small bowl, combine all sauce ingredients. Dip cooled onion blossoms in sauce and enjoy!
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/mini-onion-blossom-bites/