Description
A classic restaurant-style blooming onion with crispy, flavorful breading and tender onion petals, perfect as an appetizer served with your favorite dipping sauce.
Ingredients
Scale
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
Liquid Mixture
- 2 large eggs
- 1/2 cup buttermilk or whole/2% milk
Optional
- Dipping sauce of choice
Instructions
- Heat the oil: In a large stockpot, heat 4 quarts of high-heat oil over medium-high heat until it reaches 375ºF. Ensure there is enough room to accommodate the onion as the oil will bubble up.
- Prepare the flour mixture: In a large bowl, whisk together 1 cup flour, 1 tablespoon paprika, 2 1/2 teaspoons kosher salt, cayenne pepper, oregano, cumin, garlic powder, and black pepper. Set aside about 3/4 cup of this mixture.
- Mix egg and milk: In a medium bowl, whisk together 2 eggs, 1/2 cup buttermilk or milk, and the remaining 1/4 teaspoon kosher salt until smooth.
- Cut the onion: Trim 1/2 to 3/4 inch off the stem end and peel the outer skin. Place root side up on cutting board. Make 4 vertical cuts about 1/2 inch from the root, spinning the onion a quarter turn between each. Then make an additional 4 cuts between the first cuts, and finally 8 more cuts in between to create 16 sections, keeping the root intact.
- Open the onion petals: Flip the onion over and carefully separate the petals so it resembles a flower. Use knife tip to release any stuck pieces in the middle.
- Coat with flour: Place the onion cut side up in the flour mixture. Sprinkle reserved flour over the petals, dusting off any excess.
- Dip in egg mixture: Carefully transfer the onion cut side down into the egg mixture. Lift and spread the petals to coat thoroughly.
- Coat again with flour: Let excess egg drip off, then return onion cut side up to the flour mixture. Spread petals and coat well with reserved flour section by section.
- Prepare for frying: Line a baking sheet with a wire rack and paper towels. This will be used to drain the oil after frying.
- Fry the onion: Carefully lower the breaded onion cut side up into the hot oil. Maintain oil temperature between 360 to 365ºF. Fry about 4 minutes until deep golden brown on bottom. Flip and fry another 3 to 4 minutes until golden and tender.
- Drain and season: Remove onion with a spider strainer, let excess oil drip back into pot. Place cut side up on paper towels. Sprinkle with remaining 1/4 teaspoon kosher salt. Let cool 5 minutes before serving.
- Serve: Enjoy with your favorite dipping sauce, if desired.
Notes
- Use a sharp knife to make clean cuts without tearing onion petals.
- Ensure oil temperature is properly maintained to achieve perfect crispiness without sogginess.
- If you don’t have buttermilk, mix 1/2 cup milk with 1 teaspoon lemon juice and let sit 5 minutes as a substitute.
- Use a spider or slotted spoon to safely lower and lift onion in hot oil.
- Be careful when lowering the onion into hot oil as it may bubble up and splatter.
- Any leftover breading mix can be used to coat other vegetables or chicken.
- Adjust cayenne pepper amount to control spiciness according to preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 870 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 105 mg
