CHICOPEE, Mass. (Mass Appeal) - Every Monday some familiar faces from 22News will be sharing their favorite recipes with you!
22News Anchor Matt Caron joined Ashley in the Mass Appeal kitchen to show us how to make some of his favorite game time snacks, a blossoming onion and avocado fries!
Healthy Blossoming Onion
- 1 jumbo sweet onion, not peeled
- 1 cup bran cereal, ground to a breadcrumb-like consistency
- 1/2 cup fat-free liquid egg substitute
- 1/4 tsp. seasoned salt
- 1/4 tsp. garlic powder
- 1/8 tsp. black pepper
Dipping Sauce Ingredients:
- 3 tbsp. fat-free mayonnaise
- 2 tsp. ketchup
- 1/8 tsp. seasoned salt
- Dash chili powder
- Preheat oven to 400 degrees. Combine ground cereal with the seasoned salt, garlic powder, and pepper. Mix well and set aside.
- Cut the top half-inch of the onion off. Leaving the root intact, carefully peel the outside layer off.
- Next, starting from the top, carefully cut the onion down and across the middle, stopping about a half-inch from the root. Repeat to make a criss-cross, cutting the onion down the middle again and stopping a half-inch from the bottom. You should now have 4 sections still attached at the bottom. Cut each of those sections down the middle, again stopping before you get to the root.
- Place the onion, cut side up, in a large bowl, and cover completely with ice water.
- Allow to sit for 5 - 10 minutes, or until "petals" open up
- Remove the onion, and dry both the onion and the bowl. Once both are dry, place the onion back in the bowl, with the petals up.
- Pour the egg substitute evenly over it, making sure to get in between all the petals.
- Transfer onion to a separate, dry bowl.
- Sprinkle ground cereal mixture evenly over the onion, making sure to thoroughly coat each petal.
- Spray a baking dish with nonstick spray, and place the onion in it with the petals facing up.
- Place dish in the oven and bake for about 40 minutes (until outside is crispy and inside is soft).
- Meanwhile, combine sauce ingredients. When onion is done, allow it to cool slightly. If you like, carefully cut out the center of the onion (so petals are easy to remove).
- Serve with sauce and enjoy!
- 1/4 cup flour
- 1 tsp kosher salt
- 2 large eggs, beaten to blend
- 1 1/4 cups panko (Japanese bread crumbs)
- 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
- Canola oil for frying
- Grated parmesan (optional)
- Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.
- Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Sprinkle the avocado slices with the remaining ½ tsp salt.
- Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.
- Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados.
- Sprinkle with salt and a little grated parmesan (optional)
Matt's Tips: These are a big hit at football parties!