Here’s a classic Blooming Onion recipe—crispy, golden, and perfect for dipping 🧅✨
Blooming Onion
Serves: 4 | Prep: 20 min | Cook: 10–12 min
Ingredients
For the onion:
- 1 large sweet onion (like Vidalia)
- 1 cup all-purpose flour
- 1 tsp paprika
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 eggs
- ½ cup milk
- Vegetable oil, for frying
For the dipping sauce:
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tsp horseradish (adjust to taste)
- ¼ tsp paprika
- ¼ tsp garlic powder
- Pinch of cayenne (optional)
Instructions
- Prepare the onion:
- Cut off the top ½ inch of the onion and peel.
- Place onion cut-side down. Slice vertically from top to bottom about 8–12 times, leaving the root intact so it holds together.
- Gently separate the “petals.”
- Make the batter:
- In a bowl, mix flour, paprika, cayenne, garlic powder, salt, and black pepper.
- In another bowl, whisk eggs and milk.
- Coat the onion:
- Dip the onion in the egg mixture, making sure to get in between petals.
- Dredge in seasoned flour, coating each petal. Repeat for extra crunch if desired.
- Fry the onion:
- Heat oil in a deep fryer or large pot to 375°F (190°C).
- Fry the onion upside down (cut-side up) 3–5 min until golden brown. Flip carefully and fry 2–3 min more.
- Drain on paper towels.
- Make the dipping sauce:
- Whisk together mayonnaise, ketchup, horseradish, paprika, garlic powder, and cayenne.
- Serve:
- Place the blooming onion on a platter, serve with the dipping sauce in the center.
Tips
- Oil temperature: Keep it at 375°F; too low = greasy, too high = burned.
- Petals spread: Use a sharp knife and handle gently to keep the onion intact.
- Crunch factor: Double-dip in flour and egg for extra crisp.
- Variations: Sprinkle fried onion with Parmesan or smoked paprika for extra flavor.
If you want, I can also give a baked version that’s much lighter but still golden and crispy—no deep frying needed.
Do you want me to do that?
