Description
A golden, crispy blooming onion with spiced crunch and a creamy, tangy dipping sauce. Fun to share, easy to love, and absolutely irresistible.
Ingredients
Scale
- 1 large sweet onion, peeled
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 large eggs, beaten
- 1 cup milk
- 6 cups vegetable oil, for deep frying
- 1/2 cup mayonnaise (dipping sauce)
- 2 tablespoons ketchup (dipping sauce)
- 1 teaspoon prepared horseradish (dipping sauce)
- 1/2 teaspoon smoked paprika (dipping sauce)
Instructions
- Slice and Bloom: Trim about 1/2 inch from the top of the onion, leave the root intact, place root-side down, and make 16 evenly spaced cuts without slicing through the root. Gently separate petals.
- Mix Dry Coating: In a large bowl whisk flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
- Mix Wet Coating: In a separate bowl whisk eggs with milk until smooth.
- Coat Onion: Dredge the onion in the dry mix, shake off excess, dip in the egg mixture, then return to the dry mix for a second coat. Ensure petals are coated inside and out.
- Heat Oil: Pour vegetable oil into a deep pot or Dutch oven to a depth of 3 to 4 inches and heat to 375°F (190°C). Set a wire rack over a sheet pan.
- Fry: Lower the onion cut-side down into the hot oil and fry 3 to 4 minutes. Carefully flip and fry another 3 to 4 minutes until deep golden and crisp.
- Drain: Lift out with a spider or slotted spoon and drain on the wire rack.
- Make Sauce: Stir together mayonnaise, ketchup, prepared horseradish, and smoked paprika until smooth.
- Serve: Transfer the onion to a platter, spoon sauce into a small bowl, and serve hot.
Notes
- Keep it crisp: Drain on a wire rack, not paper towels, so steam does not soften the crust.
- Chill to cut clean: Refrigerate the onion 15 minutes before slicing to reduce tearing and keep petals neat.
- Temperature control: Fry at 375°F for even color and crunch. Let oil return to temp between batches.
- Lighter option: Use ice-cold water in place of milk for a thinner, lighter batter texture.
Nutrition
- Serving Size: 1/4 blossom with sauce
- Calories: 410
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 23 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 65 mg
Keywords: awesome blossom, blooming onion, crispy onion, fried onion appetizer, copycat restaurant recipe, party snack, game day, dipping sauce