Description
This classic Blooming Onion recipe features a large sweet onion cut into a flower shape, battered with a flavorful spiced flour mixture, then deep-fried until golden and crispy. Perfect as a shareable appetizer, this crispy blooming onion served with a dipping sauce is sure to impress at any gathering.
Ingredients
Scale
Oil
- 4 quarts high-heat oil (canola, corn, or peanut)
Onion and Breading
- 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
Wet Mix
- 2 large eggs
- 1/2 cup buttermilk or whole or 2% milk
Optional
- Dipping sauce (optional)
Instructions
- Heat the oil: In a large stockpot, heat 4 quarts of high-heat oil over medium-high heat until it reaches 375ºF. Ensure there's enough room for the oil to bubble up when the onion is added.
- 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.
- Prepare the wet mixture: In a medium bowl, whisk together 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 1 large sweet onion and peel off the outer skin. Place the onion root-side up on a cutting board and make 4 cuts by inserting the knife tip about 1/2 inch below the root, cutting down towards the board, spinning the onion a quarter turn after each cut to create 4 sections without cutting through the root.
- Create more sections: Make 4 additional cuts between the initial cuts to create 8 sections, then make 8 more cuts between these to create 16 sections in total, keeping the root intact to hold the petals together.
- Open the onion: Flip the onion over and carefully spread the petals open like a flower. Use the knife tip to release any stuck pieces at the center to ensure all petals separate fully.
- Coat the onion in flour: Place the onion cut side up in the large bowl of flour mixture. Sprinkle the reserved 3/4 cup flour mixture over the onion, spreading petals to get flour into every nook. Shake off any excess flour.
- Dip in egg mixture: Gently transfer the floured onion into the egg mixture, cut side down. Use a scooping motion to spread petals and coat all sides. Let excess egg drip off.
- Second flour coating: Transfer the dipped onion back into the flour mixture cut side up. Spread the petals and sprinkle reserved flour over each petal to get thorough coating on all sides.
- Prepare for frying: Line a baking sheet with a wire rack topped with paper towels to drain the fried onion afterward.
- Fry the onion: When the oil reaches 375ºF, carefully lower the breaded onion cut side up into the hot oil using a spider or slotted spoon. Maintain oil temperature between 360 to 365ºF. Fry bottom side until deep golden brown, about 4 minutes. Flip and fry the other side until deep golden brown and tender, about 3 to 4 more minutes.
- Drain and season: Remove the onion from the oil cut side down, allowing excess oil to drip back into the pot. Place it cut side up on the prepared rack and paper towels. Sprinkle with the remaining 1/4 teaspoon kosher salt.
- Rest and serve: Let the onion cool for about 5 minutes before serving with your preferred dipping sauce.
Notes
- Use a sharp chef's knife to achieve clean cuts without tearing the onion petals.
- Make sure the oil temperature is steady; too cool oil leads to greasy onion, too hot may burn the batter.
- The root end of the onion must remain intact to hold the petals together during frying.
- Use canola, peanut, or corn oil for high-heat frying; avoid olive oil due to its lower smoke point.
- The dipping sauce can be a simple ranch, spicy mayo, or horseradish cream to complement the onion's flavor.
Nutrition
- Serving Size: 1 serving (about 1/4 of the blooming onion)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 95 mg
