Description
This Blooming Onion recipe features a large sweet onion expertly cut and battered with a flavorful blend of spices before being deep-fried to a crispy golden brown. Served with an optional dipping sauce, it’s a perfect appetizer or snack for sharing that offers a delightful combination of crunchy texture and savory seasoning.
Ingredients
Scale
Frying Oil
- 4 quarts high-heat oil (canola, corn, or peanut) for deep-frying
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
Egg Mixture
- 2 large eggs
- 1/2 cup buttermilk or whole or 2% milk
Optional
- Dipping sauce (optional)
Instructions
- Heat the oil: Heat 4 quarts of high-heat oil in a large stockpot over medium-high heat until it reaches 375ºF, ensuring ample space to prevent overflow.
- Prepare the flour mixture: 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. Set aside about 3/4 cup of this mixture, then keep the rest in the bowl.
- Make the egg wash: In a medium bowl, whisk 2 large eggs, 1/2 cup buttermilk or milk, and the remaining 1/4 teaspoon kosher salt until combined.
- Cut the onion: Trim 1/2 to 3/4 inch off the stem end of the onion and peel the outer skin. Place the onion root-side up on the cutting board. Make four cuts evenly spaced around the onion, 1/2 inch from the root, without sawing motions, then make four additional cuts between those to create 8 sections. Finally, make 8 more cuts between the existing ones to create 16 sections, keeping the root intact to hold the onion together.
- Open the onion: Flip the onion cut side down and gently spread the petals open like a flower. Use the tip of a knife to release any stuck pieces in the center for even cooking.
- Dust with flour: Place the onion cut side up into the flour mixture bowl. Sprinkle the reserved flour over the petals to ensure coverage in all crevices, then dust off any excess flour.
- Dip in egg mixture: Turn the onion cut side down into the egg wash, gently lifting and spreading the petals to fully coat them in the mixture.
- Double coat with flour: Transfer the egg-coated onion back into the flour mixture cut side up. Spread petals and sprinkle reserved flour mixture section by section, coating thoroughly on all sides.
- Prepare draining area: Line a baking sheet with a wire rack and place paper towels on top to drain excess oil after frying.
- Deep-fry the onion: Carefully lower the breaded onion cut side up into the hot oil using a spider or slotted spoon. Maintain oil temperature between 360 and 365ºF. Fry until deep golden brown on the bottom, about 4 minutes, then flip and fry for another 3 to 4 minutes until golden brown and tender.
- Drain and season: Remove the onion cut side down from the oil, letting excess oil drip back into the pot, then place cut side up on the paper towels. Sprinkle with the remaining 1/4 teaspoon kosher salt.
- Serve: Let the blooming onion cool for about 5 minutes before serving with your favorite dipping sauce if desired.
Notes
- Use a sharp chef’s knife to ensure clean cuts without tearing the onion petals.
- Maintain consistent oil temperature for even frying and crispy texture.
- Buttermilk can be substituted with whole or 2% milk if preferred.
- Be cautious when lowering the onion into hot oil to avoid splashing.
- Serve immediately for the best texture and flavor; reheating may soften the crispiness.
