---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Fried Onion Mums Or Pom Poms
  Categories: Onions, Appetizer, Side, Dish
       Yield: 1 servings
  
       5    Yellow onions - medium to
            -small onions - OR
       2    Very large onions
       4 c  All-purpose flour
       5 t  Baking powder
       2 T  Paprika
       1 t  Garlic powder
       2 t  Greek seasonings
       1 t  Salt - or to taste
            -black and/or Cayenne
            -pepper - to taste
       3    Eggs
   1 1/2 c  Milk
       6 c  -oil for deep frying
            Louis Dressing (q.v.)
  
   Cut off and discard the top half-inch of the onions.  Peel them but do
 not
   cut off the root end.  Place each onion, root end up, on a cutting
 board.
   With a sharp, pointed knife, make vertical cuts all around the onion
 about
   a quarter inch apart. Start the cut a quarter-inch from the root for
 small
   onions or a half-inch from the root for very large ones. Make sure the
   knife goes into the center of the onion. Place all the onions in a
 large
   bowl of cold water, add ice cubes, cover and refrigerate several hours
 or
   overnight.  The onions will open up like mums. Drain upside-down when
 ready
   to proceed. In a large bowl, mix together thoroughly the flour, baking
   powder and spices. In another bowl, beat together the eggs and milk.
 Dip
   the onions one by one into the egg mixture, opening the petals with
 your
   fingers; let the excess drip off, and place in flour.  Work the flour
   mixture into the center gently with fingertips.  Shake off excess flour
 and
   repeat egg dip and flouring, shaking off the excess thoroughly.
 Half-fill a
   deep fryer or large, deep, heavy pot with oil. (The author of this
 recipe
   used the bottom of her pressure cooker -- a small electric fryer will
 NOT
   do.) Heat the oil to 360F or until a small piece of dry bread turns
 deep
   gold in 15 seconds.  Fry the onions without crowding them -- one at a
 time
   for large ones -- keeping them submerged with a spatula or by placing
 the
   frying basket on top of them.  Plunge them in root end up and turn them
   over once. To serve at once, fry large onions for about six or seven
   minutes, small ones for five minutes, or until deep gold. Drain
 upside-down
   on paper towels; then invert on a serving plate. Keep warm in a low
 oven
   while frying the others.  Remove the centers of large onions with a
 very
   sharp knife.  Small onions may be left whole or the center can be
 scooped
   out with a melon-ball cutter. If serving the next day, fry the onions
 until
   pale gold; do not fry completely. Let cool. When ready to serve, reheat
 the
   oil to 380F and fry the onions just long enough to heat and brown,
 about 15
   seconds.  Drain and serve. To get the same taste without making mums,
   simply cut onions vertically to make “petals” or crosswise and separate
   into rings. This can be done ahead and the petals or rings kept in ice
   water. Egg, flour and fry as above. 
   Source: Culinary Q&A - Miriam Guidroz
   From: Michelle Bass                   Date: 10-26-93
  
 -----