Description
This classic Blooming Onion recipe features a large sweet onion cut into a flower shape, breaded with a flavorful seasoned flour mix, and deep-fried to crispy golden perfection. Perfect as a shareable appetizer, it’s served with an optional dipping sauce for an irresistible treat that combines a crunchy exterior with tender, juicy onion petals inside.
Ingredients
Scale
Frying Oil
- 4 quarts high-heat oil (canola, corn, or peanut) for deep-frying
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
- 2 large eggs
- 1/2 cup buttermilk or whole or 2% milk
Optional
- Dipping sauce (optional)
Instructions
- Heat the Oil: Pour 4 quarts of high-heat oil into a large stockpot, leaving plenty of space at the top to avoid overflow. Heat the oil over medium-high heat until it reaches 375ºF, ideal for deep frying.
- 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. Set aside about 3/4 cup of this mixture for later use.
- Mix the Wet Ingredients: In a separate medium bowl, whisk 2 large eggs, 1/2 cup buttermilk or milk, and the remaining 1/4 teaspoon kosher salt until smooth and combined.
- Cut the Onion: Trim 1/2 to 3/4 inch from the stem end of the onion and peel off the outer skin. Place the onion root-side up on the cutting board. Using a sharp chef’s knife, make a series of cuts starting about 1/2 inch below the root towards the cutting board, spinning the onion clockwise after each cut to create 16 sections while keeping the root intact so the onion holds together.
- Open the Onion "Flower": Flip the onion over and gently spread the petals open like a blooming flower. Use the knife tip to separate any stuck petals in the center to ensure even cooking.
- First Coat with Flour: Place the onion cut side up into the flour mixture in the bowl. Sprinkle the reserved flour mixture over the petals, spreading them gently to cover all surfaces. Dust off any excess flour to avoid clumps.
- Dip in Egg Mixture: Carefully transfer the floured onion cut side down into the egg mixture. Lift the petals in a scooping motion to coat thoroughly with the egg wash.
- Second Coat with Flour: Return the egg-coated onion to the flour mixture cut side up. Spread the petals and sprinkle reserved flour mixture over the petals section by section to ensure an even, thick coating on all sides.
- Prepare for Frying: Line a baking sheet with a wire rack and place paper towels on top to drain excess oil after frying.
- Fry the Onion: When the oil reaches 375ºF, carefully lower the breaded onion into the oil cut side up using a spider or slotted spoon. Maintain the oil temperature between 360ºF and 365ºF by adjusting the heat as needed. Fry the bottom until deep golden brown, about 4 minutes, then flip and fry the other side for an additional 3 to 4 minutes until knife tender and crispy.
- Drain and Season: Remove the fried onion from the oil cut side down and let excess oil drip back into the pot. Place it cut side up on the paper towels and sprinkle with the remaining 1/4 teaspoon kosher salt.
- Serve: Let the blooming onion cool for about 5 minutes before serving with your favorite dipping sauce if desired.
Notes
- Use a large sweet onion like Vidalia for optimal sweetness and size to create distinct petal sections.
- Be careful not to cut all the way through the root so the onion stays intact while frying.
- Maintaining the correct oil temperature is crucial for a crispy exterior without greasy results.
- If you don’t have a spider or slotted spoon, use tongs carefully to lower and remove the onion from hot oil.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for frying.
- Serve immediately for the best texture, as the crispy coating can soften with time.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 95 mg
