Description
A deliciously crispy and flavorful Blooming Onion that features a large sweet onion hand-cut into a flower shape, coated with a seasoned flour mixture and deep-fried to golden perfection. Perfect as a shareable appetizer or snack served with your favorite dipping sauce.
Ingredients
Scale
Oil for frying
- 4 quarts high-heat oil such as canola, corn, or peanut oil
Onion and coating
- 1 large sweet onion (13 to 14 ounces), such as Vidalia
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 3 teaspoons kosher salt, divided
- 1 teaspoon dried oregano
- 3/4 teaspoon cayenne pepper
- 3/4 teaspoon ground cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
Egg wash
- 2 large eggs
- 1/2 cup buttermilk, whole milk, or 2% milk
Dipping sauce (optional)
- Your choice of dipping sauce
Instructions
- Heat the oil: In a large stockpot, heat 4 quarts of high-heat oil over medium-high heat until it reaches 375ºF, making sure to leave plenty of space to avoid overflow when adding the onion.
- Prepare the flour mixture: In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon paprika, 2 1/2 teaspoons kosher salt, 3/4 teaspoon cayenne pepper, 1 teaspoon dried oregano, 3/4 teaspoon ground cumin, 3/4 teaspoon garlic powder, and 1/2 teaspoon black pepper. Remove about 3/4 cup of this mixture and set aside.
- Make the egg wash: In a medium bowl, whisk 2 large eggs, 1/2 cup buttermilk (or milk), and the remaining 1/4 teaspoon kosher salt until combined.
- Cut the onion: Trim 1/2 to 3/4 inch from the stem end of the onion and peel away the outer skin. Place the onion root side up on a cutting board. Make four cuts about 1/2 inch below the root down to the board, spinning the onion a quarter turn after each cut. Then, make 4 additional cuts between the first cuts and another 8 cuts between those to create 16 sections while keeping the root intact.
- Open the onion petals: Flip the onion over and gently spread the sections like a flower. Use a knife tip to separate any stuck petals in the center to ensure even cooking.
- Coat with flour: Place the onion cut side up into the flour mixture. Sprinkle the reserved flour over the onion petals making sure to get into all the nooks, then shake off any excess.
- Dip in egg wash: Carefully transfer the onion cut side down into the egg mixture. Gently scoop and spread the petals to coat completely with egg wash.
- Second flour coating: Transfer the dipped onion back to the flour mixture cut side up. Spread the petals and sprinkle with the reserved flour mixture section by section until all sides are well coated.
- Prepare for frying: Line a baking sheet with a wire rack and top with paper towels to drain the fried onion.
- Deep-fry the onion: When oil is at 375ºF, place the breaded onion cut side up in a frying spider or slotted spoon and carefully lower into the oil. Maintain oil temperature between 360 to 365ºF. Fry until the bottom is deep golden brown, about 4 minutes, then flip and fry the other side for 3 to 4 minutes until golden and knife tender.
- Drain and season: Using the spider, lift the fried onion out of the oil cut side down and let excess oil drip off. Place cut side up on the paper towels and sprinkle with the remaining 1/4 teaspoon kosher salt.
- Cool and serve: Let the blooming onion cool for about 5 minutes before serving with your favorite dipping sauce if desired.
Notes
- Choose a large sweet onion like Vidalia for the best flavor and texture.
- Be careful to keep the root intact while cutting to hold the onion petals together during frying.
- Use a thermometer to maintain consistent oil temperature for even frying and crispiness.
- You can substitute buttermilk with whole milk or 2% milk if preferred.
- If you don’t have a frying spider, use a large slotted spoon or tongs to carefully submerge and flip the onion.
- Let the onion rest on paper towels to drain excess oil and keep it crispy.
- Serve with spicy ranch, horseradish sauce, or your favorite dipping sauce for extra flavor.
Nutrition
- Serving Size: 1/4 blooming onion
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 85 mg
