I love onion blossoms and zucchini sticks, but they are a pain and a mess. This is a more straightforward way to enjoy a similar snack with less hassle. It could be adapted to use other vegetables as well.

Ingredients

  • 2 cups chopped or shredded vegetables (onion,zucchini, spinach, or a mix)
  • 1-1/4 teaspoon salt, divided
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon black pepper
  • a few shakes of cayenne pepper
  • 1 tablespoon cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup milk
  • 1–2 pints oil for frying (1/2 inch deep in a skillet)

Blossom Sauce

  • 1/3 cup sour cream
  • 3 tablespoons horseradish sauce
  • 1 tablespoon ketchup
  • Cajun seasoning to taste

Directions

  1. For sauce, whisk together sour cream, horseradish sauce, ketchup, and Cajun seasoning in a small bowl; refrigerate until ready to serve.
  2. In a bowl, combine chopped vegetables with 1 teaspoon of salt and toss to coat evenly. Cover and let sit for 15 minutes to draw out excess moisture. Transfer to a mesh strainer and rinse thoroughly under cold water. Let drip dry for about 5 minutes, then transfer to a dry bowl.
  3. Add remaining 1/4 teaspoon salt, granulated garlic, black pepper, cayenne pepper, cornmeal, flour, and baking powder to vegetables. Mix well to combine. Gradually add milk, stirring until a thick batter forms. Let rest for 10 minutes.
  4. Heat oil in a skillet over medium-high heat to 350°F. Line a plate with paper towels.
  5. Using a 1-1/2 tablespoon scoop or spoon, drop portions of batter into hot oil, flattening slightly with back of spoon. Fry until golden brown and crispy, about 3 minutes per side. Transfer to paper lined plate to drain. Repeat with remaining batter. Serve warm with prepared sauce.