Onion flower

Place the dry ingredients in a mixing bowl. Slowly add the cold water while stirring constantly and work into a smooth, lump-free, thick batter. Let the batter rest for at least 60 minutes.

Mix all ingredients thoroughly.

Chop frozen toast or butter bread slices into coarse crumbs using a Stephan mixer. Spread the crumbs on trays lined with silicone paper and dry in a mild oven at 120°C for 20–30 minutes. Remove from the oven, let cool completely, and store tightly sealed at -18 °C.

Note: For a lighter color, remove the crusts before processing.

Mix all ingredients until smooth. Portion into sealable containers.

Storage: Keep in the fridge at 5 °C for up to 2 days.

Place the onion upright on the root end. With a sharp knife, make 8 cuts evenly around the onion from top to bottom, stopping 1–2 cm before the root so the onion does not fall apart.

Place the cut onions in ice water for about 1 hour to allow the layers to open. Drain well and carefully roll in wheat flour (type 720).

Dip the floured onions completely into the batter and gently move them back and forth so all gaps are coated. Let excess batter drip off briefly.

Roll the batter-coated onions evenly in Panko. Process further as quickly as possible.

Place the breaded onions with the cut side down into the hot frying fat. Fry at 170–175 °C, turning several times, until golden brown.

Drain on a rack or absorbent paper.

The fried onion flowers can be frozen for up to 1 week.

Reheating: Warm in a combi oven (hot air or combination mode) until crispy.