So something pretty exciting for little ole me happened this week. I was enjoying my morning cup of tea; yeah sorry not a coffee drinker; and I was playing either Sudoku or Words with friends on my phone and it flashed a tweet “Congrats your blog has been selected as one the Top 100 Home Cooking Blogs on the web by Feedspot Blog” me not being super savvy with social media I was initially confused, then suspect than thrilled and honored.

Confused to how me just being me and sharing a little about what I have been making could get acknowledged. Suspect, just because I am wary of anything that could potentially be a scam, you know the one you won a free trip around the world, just give me you CC for the deport taxes or something like that. And then thrilled that my daughter confirmed that yeah this was VERY cool!  So thank you for stopping by and supporting me and this blog. I really enjoy writing it for all who don’t mind me sharing a little of me.
So who else got an air fryer for Christmas? I have mentioned trying to be a little healthier but also finding the balance with healthy that tastes good and it helps a lot if it is something that we would normally want to eat. There is still a ton I need to learn about air frying but I at least have it in the house now, so let the games begin.
I have only made a few things so far, Chicken Tenders, simply salted, peppered and then some seasoned breadcrumbs. And then I tried turkey cutlets seasoned with some Jamaican spice rub that I brought back from vacation. Both were successful! But then I thought blooming onion. A healthier blooming onion why not? Healthier by air frying, using egg substitute and a little less flour than the recipes I found online. 

Ingredients

1 Large white onion
2 tablespoons nonfat Milk
½ cup egg substitute
3/4 cup Panko
1 1/2 teaspoons Paprika
1 teaspoon Garlic powder
1/2 teaspoon Cajun seasoning
3 teaspoons Olive oil
1/2 teaspoon black pepper
1 teaspoon Sea Salt
1/2 cup Flour

Instructions – Onion should soak for at least 2 hours or overnight

Mix breadcrumbs with olive oil, cajun seasoning, garlic powder and paprika. In a separate dish, mix salt & pepper into the flour. In a bowl, mix milk with egg.
cut off the pointy top (the non hairy end – those who have taken one of my cooking classes knows this) Place cut side down onto a cutting board. Starting 1/2 inch from the root, cut downward, all the way to the cutting board. Repeat to make 4 evenly spaced cuts around the onion. Continue slicing between each section until you have made 12 to 16 cuts total.
Place sliced onion in ice water for at least 2 hours / overnight. Remove from water, pat dry.

Beat eggs with milk. Open onion to expose petals. Place onion on a tray or in a bowl. Sprinkle onion generously with flour mixture. Make sure to get in between all the petals, turn upside down to remove the excess.
Spoon or ladle, the egg mixture into every crevice. Turn over to make sure excess egg drips off.
Sprinkle onion very generously with bread crumb mixture. Press into place.
Preheat the air fryer to 360F. Then place the onion in the basket cover with a tinfoil tent and cook for 10 minutes.

When timer is done, check crispness of the onion. Cook 5-10 more minutes to desired crispness. Cut out the middle core with a sharp knife so you can add a bowl of dipping sauce. I used ranch dressing for this one.

What would I do differently next time – I would make 16 slices, I would like a smaller bite. I am going to try doing a tempura batter next time, just to see the difference.

Macros = 4 servings per onion without the dressing
187 Calories – 6g Fat – 26g Carbs – 7g Protein