Blooming Onion Appetizer (Printable Version)

Crispy golden onion blossom with a zesty creamy sauce, perfect for a flavorful start.

# What You 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

# Directions:

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 onion and trim 1/2 inch from the top, keeping root intact. Place cut-side down and make 12 to 16 vertical cuts about 1/2 inch from root without slicing through it. Flip and gently separate petals.
03 - Combine flour, paprika, garlic powder, oregano, salt, black pepper, and cayenne pepper in a large bowl.
04 - Beat eggs with whole milk in a separate bowl until blended.
05 - Dredge onion thoroughly in the flour mixture, ensuring petals are coated. Shake off excess.
06 - Submerge floured onion into the egg wash, making sure mixture reaches between all petals.
07 - Coat the onion again in the flour mixture, pressing lightly for adhesion. Remove excess flour by shaking.
08 - Heat at least 3 inches of vegetable oil in a deep pot or fryer to 375°F (190°C).
09 - Carefully lower the onion, cut-side down, into the hot oil using a slotted spoon or spider. Fry 6 to 8 minutes, turning occasionally, until golden and crisp.
10 - Remove onion from oil and drain on paper towels. Lightly season with salt while hot.
11 - Present immediately alongside the prepared creamy dipping sauce.

# Expert Advice:

01 -
  • It looks genuinely impressive, but the technique is forgiving enough that you'll nail it on the first try.
  • The contrast of crispy exterior and tender, sweet onion layers is addictively good, especially dunked in that tangy dipping sauce.
02 -
  • The root end is everything, do not cut through it or your petals will separate and fall into the oil. I learned this the hard way on my first attempt.
  • Oil temperature changes everything, invest in a thermometer and check it multiple times during frying because temperature drift is real and will ruin the texture.
03 -
  • Keep your knife sharp and your cuts confident, hesitant cuts tear the onion and ruin the petal separation.
  • The onion can be cut and prepped up to 2 hours ahead, but coat it just before frying so the flour stays dry and crispy.
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