0 (0)


Cornmeal-fried spring onion with chile aioli

Cornmeal-fried spring onion with chile aioli
Anne Cusack / Los Angeles Times

There are many, many reasons to go to Jon & Vinny's, the latest of the L.A. restaurants from Jon Shook and Vinny Dotolo, the two friends who met at a Florida culinary school and came west for food and adventure. ... Read more

Total time: 45 minutes | Serves 4 to 6

Calabrian chile aioli

  • 1 egg yolk
  • 1 1/2 teaspoons lemon juice
  • 1/8 teaspoon salt
  • 1 1/4 teaspoons Dijon mustard
  • 8 drained, rinsed and stemmed Calabrian chiles, stems removed and finely chopped (about 2½ tablespoons)
  • 3/4 cup plus 2 tablespoons grape seed oil

Step 1In the bowl of a food processor or blender, combine the egg yolk, lemon juice, salt, mustard and chopped chiles, processing to combine. With the processor running, slowly drizzle in the oil to emulsify; if using a processer, scrape down the bowl once or twice to make sure all of the oil is incorporated and the ingredients are fully combined. This makes a generous cup of aioli. The aioli will keep, covered and refrigerated, for up to 1 week.

Fried spring onions

  • 3 large bunches spring onions
  • 1 1/3 cups flour
  • 1 cup cornmeal, preferably Golden Pheasant
  • 1 1/4 teaspoons onion powder
  • 1 1/4 teaspoons garlic powder
  • 2 teaspoons salt, plus more for garnishing
  • 2 cups buttermilk
  • Oil for deep frying
  • Chopped parsley, for garnish
  • Calabrian chile aioli

Step 1Clean and trim the spring onions, keeping about 3 inches of the green attached to each bulb. Keep the bulbs intact if small; halve or quarter the bulbs if large.

Step 2In a shallow baking dish or container large enough to hold the onions, whisk together the flour, cornmeal, onion powder, garlic powder and salt. In a separate shallow container, pour the buttermilk.

Step 3Dip the spring onions in buttermilk, then toss in the cornmeal flour mixture to coat. Place the onions on a tray lined with parchment until ready to fry.

Step 4Heat a heavy pot half-filled with oil until a thermometer inserted reads 350 degrees. Fry the spring onions, a few at a time, until golden brown, 3 to 5 minutes. Remove the onions with a slotted spoon and place on a cooling rack to drain. Repeat with the remaining onions.

Step 5Serve the onions on individual serving plates, topped with a sprinkling of salt and chopped parsley and next to a dipping bowl of aioli.

Note: Adapted from a recipe by Jon Shook and Vinny Dotolo


Rice with herbs, pan-fried white fish and smoked white fish (sabzi polow ba mahi)
Rice with herbs, pan-fried white fish and smoked whi...

Ginger- and lemongrass-cured sable fish
Ginger- and lemongrass-cured sable fish

Basic romesco sauce
Basic romesco sauce

Bistro Garden Pot Roast
Bistro Garden Pot Roast

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Leona's seeded crackers and cheese
Shrimp tempura with Peruvian aji amarillo aioli and maize
Broiled clams with herbed butter
Rabbit with a bite