Description
This blooming onion recipe features a large sweet onion cut into a flower-like shape, coated in a flavorful seasoned flour and egg mixture, then deep-fried to golden perfection. Crisp on the outside and tender inside, it's an impressive appetizer or snack often served with a dipping sauce.
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 (whole or 2% milk can be used)
Optional
- Dipping sauce of choice
Instructions
- Heat the oil: Pour 4 quarts of your chosen high-heat oil into a large stockpot, ensuring plenty of room above the oil to prevent overflow. Heat over medium-high until the temperature reaches 375ºF.
- Prepare the dry mixture: In a large bowl, whisk together 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. Remove about 3/4 cup of this mixture and set it aside for later use.
- Mix the wet ingredients: In a medium bowl, whisk together 2 large eggs, 1/2 cup buttermilk (or milk), and the remaining 1/4 teaspoon kosher salt until well combined.
- Prepare the onion: Using a sharp chef’s knife, trim 1/2 to 3/4 inch off the stem end of the onion and peel off its outer skin. Place the onion root-side up on a cutting board.
- Cut the onion petals: Starting about 1/2 inch below the root, make 4 cuts straight down towards the cutting board, spacing them evenly as you rotate the onion quarter turns between cuts. This creates 4 sections.
- Create additional petals: Make 4 more cuts between the initial cuts to form 8 sections. Then, make 8 more cuts between these to reach 16 sections while keeping the root intact to hold the onion together.
- Open the onion flower: Flip the onion over and carefully spread the cuts to open it like a blooming flower. Use the tip of the knife to separate any stuck pieces near the center to ensure even cooking.
- Coat in flour mixture: Place the onion cut-side up into the bowl with the flour mixture. Sprinkle the reserved flour over the petals, spreading them to get flour into all nooks. Gently shake off any excess flour.
- Dip in egg mixture: Transfer the onion cut side down into the egg mixture. Using a scooping motion, lift and spread the petals to coat thoroughly. Let excess liquid drip back into the bowl.
- Second coat of flour: Move the onion back to the flour mixture cut side up. Spread the petals and sprinkle reserved flour over it section by section to coat all surfaces well.
- Prepare for frying: Line a baking sheet with a wire rack topped with a paper towel to drain the oil after frying.
- Fry the onion: When the oil reaches 375ºF, gently place the coated onion cut side up into the hot oil. The temperature will drop; maintain it between 360ºF and 365ºF. Fry for about 4 minutes until the bottom is deep golden brown.
- Flip and finish frying: Carefully flip the onion and fry for an additional 3 to 4 minutes until the onion is knife tender and evenly golden brown.
- Drain and season: Remove the blooming onion with a spider or slotted spoon, holding cut side down to let excess oil drain back into the pot. Place it cut side up on the prepared rack and sprinkle with the remaining 1/4 teaspoon kosher salt.
- Rest and serve: Let the blooming onion cool for about 5 minutes before serving with your choice of dipping sauce.
Notes
- Use a very sharp knife to make clean cuts without ripping the onion petals.
- Maintain the oil temperature between 360ºF and 375ºF for even frying and crispy texture.
- Buttermilk can be substituted with whole milk or 2% milk if desired.
- Try different dipping sauces such as spicy mayo, ranch, or horseradish sauce to complement the blooming onion.
- Ensure the root stays intact during cutting to hold the onion together while frying.
- Drain the fried onion well on a wire rack to keep it crispy instead of soggy.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 1000 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
