Crispy Blooming Onion (Printable)

Giant onion blossom fried to golden perfection with seasoned batter and tangy dipping sauce.

# What You'll Need:

→ For the 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

→ For the 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

# Preparation Steps:

01 - In a small bowl, whisk together mayonnaise, sour cream, ketchup, horseradish, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Cover and refrigerate until ready to serve.
02 - Peel the onion and trim 1/2 inch off the top (stem end), leaving the root intact. Place onion cut-side down. Starting 1/2 inch from the root, make downward cuts all around the onion to create 12–16 sections (petals), being careful not to cut through the root. Turn onion over and gently separate the petals.
03 - In a large bowl, whisk together flour, paprika, garlic powder, oregano, salt, black pepper, and cayenne pepper.
04 - In a separate bowl, beat eggs with milk.
05 - Dredge the onion in the flour mixture, making sure to coat between all the petals. Shake off excess.
06 - Dip the onion into the egg mixture, ensuring it gets in between the petals.
07 - Coat the onion again in the flour mixture, pressing lightly to adhere. Shake off excess.
08 - Heat at least 3 inches of vegetable oil in a deep pot or fryer to 375°F.
09 - Using a slotted spoon or spider, carefully lower the onion, cut-side down, into the hot oil. Fry for 6–8 minutes, turning occasionally, until golden brown and crispy.
10 - Remove onion and drain on paper towels. Season lightly with salt while hot.
11 - Serve immediately with the creamy dipping sauce.

# Expert Suggestions:

01 -
  • The kind of appetizer that makes people pull out their phones before eating
  • That moment when you pull apart the first petal and steam escapes
  • A restaurant-quality showpiece that costs almost nothing to make
02 -
  • Keep that root end intact or your onion will fall apart in the fryer
  • Work the coating between every single petal for even crispiness
  • Let the oil come back to temperature between batches if making multiples
03 -
  • A blooming onion cutter gadget makes perfect slices every time
  • Sweet onions work best, but yellow onions are fine in a pinch
  • Let the coated onion rest for 10 minutes before frying for better adhesion
Return