Description
A crunchy and flavorful Blooming Onion deep-fried to golden perfection, featuring a well-seasoned flour coating and served with an optional dipping sauce. Perfect as an appetizer or a crowd-pleasing snack.
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
Wet Mixture
- 2 large eggs
- 1/2 cup buttermilk or whole or 2% milk
Optional
- Dipping sauce (optional)
Instructions
- Heat Oil: Heat 4 quarts of high-heat oil in a large stockpot over medium-high heat until it reaches 375ºF, ensuring plenty of room to prevent overflow.
- Prepare Breading Mix: 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.
- Make Wet Mixture: In a medium bowl, whisk together 2 large eggs, 1/2 cup buttermilk or milk, and the remaining 1/4 teaspoon kosher salt.
- Cut Onion: Trim 1/2 to 3/4 inch off the stem end of the onion and peel the outer skin. Place root side up on a cutting board. Make 4 cuts down to the board evenly spaced around the onion, avoiding the root, then make 4 cuts in between those to total 8 sections. Then make 8 additional cuts between these to total 16 sections, keeping the root intact.
- Spread Onion: Flip the onion over, gently spread petals to open like a flower, using a knife tip to release any stuck center pieces to avoid raw onion inside.
- First Flour Coat: Place cut side up into the flour mixture. Sprinkle the reserved flour over the onion, spreading petals so flour coats all nooks. Dust off excess flour.
- Dip in Wet Mixture: Transfer the onion cut side down into the egg mixture, lifting petals to coat thoroughly. Let excess mixture drip off.
- Second Flour Coat: Transfer onion cut side up back to the flour mixture, spread petals, and sprinkle reserved flour by section to fully coat petals on all sides.
- Prepare for Frying: Line a baking sheet with a wire rack and paper towels to drain the fried onion.
- Fry Onion: Carefully lower the breaded onion, cut side up, into the hot oil. Maintain oil temperature between 360 to 365ºF. Fry bottom cut side until deep golden, about 4 minutes. Flip and fry other sides an additional 3 to 4 minutes until golden brown and tender.
- Drain and Season: Remove onion with a spider or slotted spoon, drain excess oil by holding cut side down, then place cut side up on paper towels. Sprinkle with remaining 1/4 teaspoon kosher salt.
- Serve: Let cool about 5 minutes before serving, optionally with your favorite dipping sauce.
Notes
- Use a sharp chef’s knife to make clean cuts without ripping the onion petals.
- Make sure the oil is at proper temperature to prevent greasy or undercooked onion.
- Adjust seasoning in the flour mixture to taste for more or less spice.
- If buttermilk is unavailable, whole or 2% milk can be used as a substitute.
- Dipping sauce can be ranch, spicy mayo, or your preference for added flavor.
- Be cautious lowering the onion into hot oil as it will bubble up significantly.
- Ensure the root end remains intact for holding petals together during frying.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 90 mg
