Description
This classic Blooming Onion recipe features a large sweet onion cut into a flower shape, breaded in a flavorful seasoned flour mixture, then deep-fried until golden and crispy. Served with optional dipping sauce, it makes a perfect appetizer or snack for sharing.
Ingredients
Scale
Oil for Frying
- 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
Egg Wash
- 2 large eggs
- 1/2 cup buttermilk or whole or 2% milk
Optional
- Dipping sauce of choice
Instructions
- Heat Oil: Heat 4 quarts of high-heat oil in a large stockpot over medium-high heat until it reaches 375ºF, ensuring enough space to prevent overflow when adding the onion.
- Prepare Flour Mixture: In a large bowl, whisk together 1 cup 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 for later use.
- Make Egg Wash: In a medium bowl, whisk together 2 large eggs, 1/2 cup buttermilk or milk, and the remaining 1/4 teaspoon kosher salt until smooth.
- Cut the Onion: Trim 1/2 to 3/4 inch from the stem end of the onion. Peel the outer skin and place the onion root-side up on the cutting board. Using a sharp knife, make 4 evenly spaced cuts from 1/2 inch below the root down toward the board, turning the onion a quarter turn after each cut. Make 4 more cuts between the first cuts, creating 8 sections, then 8 additional cuts between those, creating 16 sections total while keeping the root intact.
- Separate Petals: Flip the onion over and carefully separate the petals to open like a flower. Use the knife tip to release any stuck petals in the center to avoid raw onion inside.
- First Flour Dredge: Place the onion cut side up into the larger portion of the flour mixture. Sprinkle the reserved flour over the petals, spreading them to coat well. Brush off excess flour gently.
- Dip in Egg Mixture: Transfer the floured onion cut side down into the egg wash. Scoop between petals to coat completely. Let excess liquid drip back into the bowl.
- Second Flour Dredge: Return the dipped onion cut side up into the flour mixture again. Spread petals and sprinkle the reserved flour mixture section by section to ensure full coating on all sides.
- Prepare for Frying: Line a baking sheet with a wire rack and top with paper towels to drain the fried onion.
- Fry the Onion: Carefully lower the breaded onion into the hot oil cut side up. Maintain oil temperature between 360 to 365ºF. Fry 4 minutes until deep golden brown on the bottom, then flip and fry another 3 to 4 minutes until golden and knife-tender.
- Drain and Season: Remove the onion with a spider or slotted spoon, drain excess oil back into the pot. Place cut side up on paper towels and sprinkle with the remaining 1/4 teaspoon kosher salt.
- Serve: Let cool for about 5 minutes and serve warm with your favorite dipping sauce if desired.
Notes
- Use a large sweet onion like Vidalia for the best flavor and size.
- Ensure your oil is at the correct temperature to avoid greasy or undercooked onion.
- Handle the onion gently when cutting to avoid breaking the petals.
- If you do not have buttermilk, whole or 2% milk works fine.
- The dipping sauce can be a spicy ranch or aioli, adding extra flavor to the blooming onion.
- Use a spider or slotted spoon to safely lower and remove the onion from hot oil.
- Do not overcrowd the pot; fry one onion at a time for even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 7 g
- Sodium: 730 mg
- Fat: 36 g
- Saturated Fat: 7 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 110 mg
