Blooming Onion Appetizer (Printable)

Golden battered onion petals fried crispy, served with a tangy creamy dipping sauce.

# What You'll Need:

→ Blooming Onion

01 - 1 large sweet onion (such as Vidalia)
02 - 2 1/2 cups all-purpose flour
03 - 2 teaspoons paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon dried oregano
06 - 1 teaspoon salt
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon cayenne pepper
09 - 2 large eggs
10 - 1 cup whole milk
11 - Vegetable oil for frying

→ Creamy Dipping Sauce

12 - 1/2 cup mayonnaise
13 - 2 tablespoons sour cream
14 - 1 tablespoon ketchup
15 - 1 teaspoon prepared horseradish
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon garlic powder
18 - 1/4 teaspoon cayenne pepper
19 - Salt and black pepper to taste

# How To Make:

01 - Whisk together mayonnaise, sour cream, ketchup, horseradish, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper in a small bowl. Cover and refrigerate until serving.
02 - Peel the onion and trim 1/2 inch from the top, keeping the root intact. Place onion cut-side down and make 12 to 16 vertical cuts starting 1/2 inch from root without cutting through it. Flip and gently separate petals.
03 - Combine flour, paprika, garlic powder, oregano, salt, black pepper, and cayenne pepper in a large bowl; whisk until blended.
04 - In a separate bowl, beat eggs with whole milk until smooth.
05 - Dredge onion thoroughly in the flour mixture, ensuring coverage between petals. Shake off excess.
06 - Immerse the floured onion into the egg and milk mixture, making sure egg penetrates between petals.
07 - Coat the onion again in the flour mixture, pressing lightly to adhere. Shake off excess flour.
08 - Heat vegetable oil to a depth of at least 3 inches in a deep pot or fryer to 375°F (190°C).
09 - Carefully lower the onion cut-side down into hot oil using a slotted spoon or spider. Fry for 6 to 8 minutes, turning occasionally, until golden brown and crisp.
10 - Remove onion from oil and drain on paper towels. Lightly season with salt while still hot.
11 - Present immediately alongside the creamy dipping sauce for optimal flavor and texture.

# Expert Advice:

01 -
  • It looks absolutely showstopping on the table, yet it's surprisingly manageable to make at home.
  • The double-dredging technique creates layers of crispy texture that shatter under your fork while the onion stays tender inside.
  • That creamy, tangy dipping sauce is addictive enough to make you want to keep a batch in your fridge.
02 -
  • The root is your anchor and your friend; never cut all the way through it, or your onion falls apart in the oil.
  • Oil temperature is non-negotiable: too cool and you get a greasy, soggy coating, too hot and the outside burns before the onion cooks through.
  • Don't skip the double-dredging step, even though it seems fussy; it's what creates those shatteringly crispy layers.
03 -
  • Let the dipping sauce sit in the fridge for at least 30 minutes before serving so the flavors have time to marry together beautifully.
  • If you're nervous about frying, use a thermometer and trust it completely; temperature is what determines success more than anything else.
  • Make sure your onion is at room temperature before you start the cutting and coating process, as this helps the layers stick more effectively.
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