Blooming Onion (Printer-friendly)

Giant onion cut into blossom shape, battered and fried until crispy with a creamy zesty dip.

# What You Need:

→ For the Blooming Onion

01 - 1 large sweet onion (such as Vidalia)
02 - 2 1/2 cups all-purpose flour
03 - 2 teaspoons paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon dried oregano
06 - 1 teaspoon salt
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon cayenne pepper
09 - 2 large eggs
10 - 1 cup whole milk
11 - Vegetable oil, for frying

→ For the Creamy Dipping Sauce

12 - 1/2 cup mayonnaise
13 - 2 tablespoons sour cream
14 - 1 tablespoon ketchup
15 - 1 teaspoon prepared horseradish
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon garlic powder
18 - 1/4 teaspoon cayenne pepper
19 - Salt and black pepper, to taste

# How to Make It:

01 - In a small bowl, whisk together mayonnaise, sour cream, ketchup, horseradish, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Cover and refrigerate until ready to serve.
02 - Peel the onion and trim 1/2 inch off the top (stem end), leaving the root intact. Place onion cut-side down. Starting 1/2 inch from the root, make downward cuts all around the onion to create 12–16 sections (petals), being careful not to cut through the root. Turn onion over and gently separate the petals.
03 - In a large bowl, whisk together flour, paprika, garlic powder, oregano, salt, black pepper, and cayenne pepper.
04 - In a separate bowl, beat eggs with milk until thoroughly combined.
05 - Dredge the onion in the flour mixture, making sure to coat between all the petals. Shake off excess.
06 - Dip the onion into the egg mixture, ensuring it penetrates between all the petals.
07 - Coat the onion again in the flour mixture, pressing lightly to adhere the coating. Shake off excess.
08 - Heat at least 3 inches of vegetable oil in a deep pot or fryer to 375°F.
09 - Using a slotted spoon or spider, carefully lower the onion, cut-side down, into the hot oil. Fry for 6–8 minutes, turning occasionally, until golden brown and crispy.
10 - Remove onion and drain on paper towels. Season lightly with salt while hot. Serve immediately with the creamy dipping sauce.

# Cooking Tips:

01 -
  • The moment you pull that golden onion from the fryer, your kitchen will smell like state fair heaven
  • Once you master the cutting technique, you will want to make these for every gathering
02 -
  • Keeping that root end intact is absolutely critical or your onion will fall apart during frying
  • Letting the oil come back to temperature between batches ensures each petal gets properly crispy
03 -
  • A blooming onion cutter tool can save you time but a sharp knife works perfectly fine
  • Extra cayenne in the flour mixture adds a nice kick that serious spice lovers will appreciate
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