Description
This Blooming Onion recipe features a large sweet onion cut into a flower shape, coated in a flavorful seasoned flour and egg batter, then deep-fried to crispy golden perfection. Perfect as an appetizer or snack, it pairs wonderfully with your favorite dipping sauce for a deliciously indulgent treat.
Ingredients
Scale
Frying
- 4 quarts high-heat oil, such as canola, corn, or peanut oil
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 Ingredients
- 2 large eggs
- 1/2 cup buttermilk, whole milk, or 2% milk
Optional
- Dipping sauce of choice
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 is enough room in the pot for the onion to safely fry without overflowing.
- Prepare the flour seasoning mix: 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. Reserve about 3/4 cup of this mixture separately for later use.
- Mix the wet ingredients: 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 off the stem end of the peeled onion and place it root-side up. Using a sharp knife, make 4 initial cuts about 1/2 inch from the root, slicing down towards the board without sawing. Rotate the onion, repeating the cuts four times.
- Section the onion into petals: Make 4 more cuts between the initial cuts to create 8 sections, keeping the root intact. Then make 8 additional cuts between those to total 16 sections. Carefully flip the onion to open the petals like a flower, using the knife tip to separate any stuck pieces in the center.
- Bread the onion: Place the cut onion cut side up into the flour mixture, sprinkle reserved flour on top, and spread petals to fully coat. Dust off excess flour. Gently dip the onion cut side down into the egg mixture, spreading the petals to coat thoroughly. Let excess drip off.
- Coat with flour again: Transfer the onion cut side up back into the flour mixture, spreading and sprinkling with the reserved flour section by section to ensure complete coverage.
- Prepare for frying: Line a baking sheet with a wire rack atop paper towels to drain the fried onion.
- Fry the onion: Carefully lower the coated onion into the hot oil cut side up using a spider or slotted utensil. Maintain oil temperature between 360 to 365ºF. Fry until deep golden brown on the bottom for about 4 minutes, then flip and fry an additional 3 to 4 minutes until tender.
- Drain and season: Remove the onion from oil cut side down and allow excess oil to drip. Place cut side up on the paper towel-lined rack and sprinkle with remaining 1/4 teaspoon kosher salt. Let cool about 5 minutes before serving with dipping sauce if desired.
Notes
- Use a large sweet onion like Vidalia for the best balance of sweetness and size.
- Ensure the oil temperature stays consistent to prevent soggy or burnt coating.
- Be careful not to cut the root fully so the onion petals stay intact while frying.
- Adjust cayenne pepper to your spice preference or omit for less heat.
- Serve immediately for the crispiest texture; leftovers can lose their crunch.
- Dipping sauces such as spicy mayo, ranch, or honey mustard pair well with the blooming onion.
Nutrition
- Serving Size: 1/4 blooming onion
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 110 mg
