The Blooming Onion is a crispy, golden-fried appetizer made from a whole onion cut to “bloom” like a flower, coated in seasoned batter, and fried until crunchy on the outside and tender inside. Served with a creamy dipping sauce, it’s a classic restaurant-style treat you can make at home for parties, game nights, or special occasions.
Ingredients (Serves 4–6)
Onion
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1 large sweet onion (Vidalia or yellow)
Breading
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1 cup all-purpose flour
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1 tsp paprika
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½ tsp cayenne pepper (adjust to taste)
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1 tsp garlic powder
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½ tsp onion powder
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½ tsp dried oregano
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½ tsp salt
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¼ tsp black pepper
Wet Batter
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1 large egg
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¾ cup milk (or buttermilk for extra flavor)
For Frying
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Vegetable or canola oil
Dipping Sauce
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½ cup mayonnaise
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2 tbsp ketchup
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1 tsp prepared horseradish
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½ tsp paprika
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¼ tsp garlic powder
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Salt & pepper, to taste
Instructions
Step 1: Prepare Onion
Cut off the top of the onion (leave root intact).
Place cut-side down and make vertical cuts from top to near the root, creating 12–16 sections.
Gently separate layers to “bloom.”
Step 2: Prepare Breading
In a bowl, mix flour, paprika, cayenne, garlic powder, onion powder, oregano, salt, and pepper.
Step 3: Wet Batter
Whisk egg and milk in a separate bowl.
Step 4: Coat Onion
Dip onion into wet batter, making sure it gets between layers.
Then coat thoroughly with flour mixture.
For extra crispiness, repeat the wet + dry coating once more.
Step 5: Chill
Place onion in the fridge for 10–15 minutes to help coating stick.
Step 6: Fry
Heat oil to 350°F (175°C).
Carefully lower onion cut-side down into oil.
Fry for 3–4 minutes, flip, and fry another 3–4 minutes until golden.
Step 7: Drain & Serve
Remove and drain on paper towels.
Serve immediately with dipping sauce.
Tips for Best Results
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Use a sweet onion for milder flavor.
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Chill before frying for a crunchier coating.
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Keep oil temperature steady to avoid sogginess.
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Use a deep pot for safety.
Q/A Section
Q1: Can I make Blooming Onion in an air fryer?
A: Yes! Spray well with oil and air fry at 375°F (190°C) for 15–18 minutes, flipping halfway.
Q2: Why didn’t my onion bloom?
A: Cuts may be too shallow—cut close to the root but don’t cut through it.
Q3: Can I make it ahead of time?
A: It’s best served fresh, but you can prep and coat the onion a few hours ahead.
Q4: What oil is best for frying?
A: Neutral oils like canola, vegetable, or peanut oil.
Q5: How do I make it less spicy?
A: Skip cayenne and reduce paprika.
