Description
This classic Blooming Onion recipe features a large sweet onion handcrafted into a flower shape, breaded with a flavorful blend of spices, and deep-fried until crispy and golden. Perfect as an appetizer or snack, it comes with an optional dipping sauce to enhance its savory taste.
Ingredients
Scale
Frying Oil
- 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
Egg Wash
- 2 large eggs
- 1/2 cup buttermilk or whole/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. Ensure there is enough space to prevent overflow when adding the onion.
- Prepare the Breading Mix: 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. Remove about 3/4 cup of this mixture for later use and set aside.
- Make the Egg Wash: In a medium bowl, whisk 2 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, peel the outer skin, and place it root-side up on the cutting board. Carefully make cuts about 1/2 inch below the root, slicing downward without a back-and-forth motion, turning the onion clockwise after each cut to create a total of 16 sections while keeping the root intact.
- Open the Onion: Flip the onion over and gently spread the petals to open it like a flower. Use a knife tip to free any stuck sections in the center to prevent raw onion left inside.
- First Flour Coating: Place the onion cut side up into the flour mixture in the bowl, sprinkle with the reserved flour mixture over the petals and dust off excess flour.
- Dip in Egg Wash: Transfer the onion cut side down into the egg mixture. Spread petals gently to coat thoroughly, letting excess drip back.
- Second Flour Coating: Return the onion cut side up into the flour mixture, spreading the petals and sprinkling the reserved flour mixture section by section to ensure full coverage on all sides.
- Prepare for Frying: Line a baking sheet with a wire rack topped with paper towels to drain excess oil after frying.
- Fry the Onion: Carefully lower the breaded onion cut side up into the hot oil, maintaining the temperature between 360 to 365ºF. Fry until deep golden brown on the bottom, about 4 minutes. Flip and fry the other side until golden and knife-tender, 3 to 4 minutes more.
- Drain and Season: Lift the onion out of the oil cut side down with a spider or slotted spoon. Let excess oil drip back into the pot, then place cut side up on paper towels. Sprinkle with the remaining 1/4 teaspoon kosher salt.
- Rest and Serve: Allow the onion to cool for about 5 minutes before serving with your favorite dipping sauce if desired.
Notes
- Use a sharp chef’s knife for clean cuts to avoid ripping onion petals.
- Keep the root intact to hold the onion sections together during frying.
- Maintain oil temperature carefully to ensure even frying and prevent sogginess.
- Canola, peanut, or corn oil are recommended for high-heat frying due to their high smoke points.
- Buttermilk adds extra tang, but whole or 2% milk works fine as a substitute.
- Use a wire rack over paper towels for better draining of excess oil and crispiness retention.
- Double coating with flour and egg wash ensures crispy and flavorful breading.
Nutrition
- Serving Size: 1 serving (1/4 of onion)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 115 mg
