Crispy Blooming Onion (Printable)

Giant onion cut into blossom shape, coated in spiced batter, deep-fried until crispy and golden, served with tangy creamy sauce.

# What You'll Need:

→ Blooming Onion Batter

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

→ 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 Steps:

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 well 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 any excess flour.
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 from oil and drain on paper towels. Season lightly with salt while hot. Serve immediately with the creamy dipping sauce.

# Expert Tips:

01 -
  • This appetizer transforms a humble onion into something that makes people actually gasp when you bring it to the table
  • The seasoning blend hits every flavor note, spicy, savory, slightly sweet, with just enough heat to keep you coming back for more
  • Despite looking like restaurant food only professionals can make, its actually totally doable at home with one simple technique
02 -
  • That root end is absolutely essential, if you cut through it, your onion will fall apart into pieces instead of staying together as a beautiful blossom
  • Make sure your oil is properly hot before frying, otherwise the coating will get soggy and absorb too much grease
  • Working the flour mixture between every single petal on both coatings is what creates those individual crispy layers
03 -
  • If the onion is not blooming open properly after cutting, flip it over and gently work the petals apart with your fingers
  • A neutral oil like canola or vegetable works best since it will not compete with the seasoned flavors
  • Serve immediately because the coating starts to lose its irresistible crunch after about 15 minutes
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