Description
This classic Blooming Onion recipe features a large sweet onion cut into a flower shape, coated in a flavorful seasoned flour and egg batter, and then deep-fried to golden perfection. Crispy on the outside and tender on the inside, it makes a perfect appetizer or snack served with your favorite dipping sauce.
Ingredients
Scale
For Frying
- 4 quarts high-heat oil, such as canola, corn, or peanut oil
For the 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 of choice
Instructions
- Heat Oil: Heat 4 quarts of high-heat oil in a large stockpot over medium-high heat until it reaches 375ºF. Prepare for frying by ensuring there is enough space to accommodate the onion expansion during frying.
- Prepare Flour Mixture: In a large bowl, combine 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. Whisk well to mix spices evenly. Remove about 3/4 cup of this mixture for later use, leaving the rest in the bowl.
- Prepare Egg Mixture: In a medium bowl, whisk together 2 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 a cutting board. Using a sharp knife, make the first four cuts about 1/2 inch below the root ending at the board, spacing them evenly by turning the onion a quarter turn after each cut, making sure not to slice through the root.
- Create Additional Cuts: Make four more cuts between the initial cuts to create 8 sections, still avoiding slicing through the root. Then, make eight more cuts between those to create a total of 16 sections. Flip the onion over and gently spread the petals open like a flower, releasing any stuck pieces in the center with your knife tip.
- Coat the Onion in Flour: Place the onion cut side up into the flour mixture remaining in the bowl. Sprinkle the reserved flour over the onion, making sure to gently spread the petals so the flour coats all surfaces. Dust off any excess flour.
- Dip in Egg Mixture: Carefully transfer the onion, cut side down, into the egg mixture. Using a scooping motion, lift and spread the onion petals to coat completely. Allow excess egg liquid to drip off before proceeding.
- Coat Again with Flour: Place the dipped onion back into the reserved flour mixture cut side up. Spread the petals to coat all sides thoroughly, sprinkling the reserved flour section by section to ensure complete coverage.
- Prepare for Frying: Line a baking sheet with a wire rack topped with paper towels to drain excess oil after frying.
- Fry the Onion: When the oil reaches 375ºF, carefully place the breaded onion cut side up into the hot oil. The oil temperature may drop; adjust heat to maintain 360 to 365ºF. Fry the onion for about 4 minutes until deep golden brown on the bottom, then carefully flip and fry an additional 3 to 4 minutes until golden brown and knife tender.
- Drain and Season: Using a spider or slotted spoon, remove the onion from oil, holding it cut side down to drain excess oil back into the pot. Transfer to prepared wire rack and paper towels cut side up. Sprinkle with the remaining 1/4 teaspoon kosher salt.
- Serve: Let the blooming onion cool slightly for about 5 minutes before serving with your favorite dipping sauce, if desired.
Notes
- Use a large sweet onion such as Vidalia for best sweetness and texture.
- Keep the root intact while cutting to hold the onion petals together during frying.
- Be careful when lowering the onion into hot oil as it will bubble up; lowering it slowly helps prevent spills.
- Maintain the frying oil temperature between 360ºF and 365ºF for perfect crispiness without absorbing excess oil.
- Leftover breading mixture can be stored for other frying uses or discard if not needed.
- Serve with a spicy mayo or ranch dipping sauce for added flavor.
- To make it gluten free, substitute the all-purpose flour with a gluten-free flour blend.
Nutrition
- Serving Size: 1 serving (1/4 onion)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
