LAY´S® Sour Cream & Onion Bloom

Step 1
Bloomin’ Onion: In a food processor, pulse LAY’S® Sour Cream and Onion Potato Chips to make finely crushed crumbs. Transfer to a medium bowl. Stir in bread crumbs and set aside.

Step 2
Slice top of each onion. Peel and discard outermost layer of onion, leaving the root intact (this will keep the bloomin’ onion together). Set an onion on a cutting board. Keeping base intact and without cutting all the way through, cut into 8 to 10 sections. Gently pull the cut onion sections apart to separate into petals, resembling a flower. Repeat with remaining onion.

Step 3
In a medium bowl, whisk together flour, 2 tsp salt and pepper. In another medium bowl, whisk together eggs and buttermilk.

Step 4
One at a time, dredge each onion in flour mixture, making sure that the onion is completely covered, especially between the petals. Dip onion cut-side down and submerge in egg mixture. Dredge in crushed chip mixture until well and evenly coated. Let stand for 10 minutes to set coating.

Step 5
Meanwhile, fill a medium saucepan halfway up the sides with oil. Heat oil to 320F, or until shimmering, over medium-low heat. Using a large slotted spoon or long tongs, place one breaded onion cut-side down into hot oil. Deep-fry for 8 to 10 minutes or until golden brown all over. Drain on paper towel. Repeat with remaining onion. Season with remaining 1 tsp salt.

Step 6
Sauce: Whisk together garlic, sour cream, mayonnaise, ketchup, horseradish, mustard, chili powder, paprika, salt and pepper until blended. Refrigerate until ready to serve.

Step 7
Serve bloomin’ onions with sauce for dipping.