Blooming Onion Fried Appetizer (Printable version)

A giant onion cut into petals, coated and fried crisp, paired with a tangy creamy sauce.

# What You'll Need:

→ Blooming Onion

01 - 1 large sweet onion (e.g., Vidalia)
02 - 2 1/2 cups all-purpose flour (approx. 312.5 g)
03 - 2 teaspoons paprika (approx. 4 g)
04 - 1 teaspoon garlic powder (approx. 2.8 g)
05 - 1 teaspoon dried oregano (approx. 1 g)
06 - 1 teaspoon salt (approx. 6 g)
07 - 1/2 teaspoon ground black pepper (approx. 1 g)
08 - 1/2 teaspoon cayenne pepper (approx. 1 g)
09 - 2 large eggs
10 - 1 cup whole milk (240 ml)
11 - Vegetable oil for deep frying (minimum 3 inches in pot)

→ Creamy Dipping Sauce

12 - 1/2 cup mayonnaise (120 ml)
13 - 2 tablespoons sour cream (30 ml)
14 - 1 tablespoon ketchup (15 ml)
15 - 1 teaspoon prepared horseradish (5 ml)
16 - 1/2 teaspoon smoked paprika (approx. 1 g)
17 - 1/2 teaspoon garlic powder (approx. 1.4 g)
18 - 1/4 teaspoon cayenne pepper (approx. 0.5 g)
19 - Salt and black pepper to taste

# How to Make:

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 the onion and trim 1/2 inch from the top, keeping root intact. Place onion cut-side down and slice downward about 12–16 times around, stopping 1/2 inch from root. Turn onion over and carefully separate petals.
03 - Combine all-purpose flour, paprika, garlic powder, dried oregano, salt, black pepper, and cayenne pepper in a large bowl and whisk thoroughly.
04 - Beat eggs with whole milk in a separate bowl until combined.
05 - Dredge the onion in the seasoned flour mixture, ensuring each petal is coated. Shake off excess flour.
06 - Dip the flour-coated onion into the egg mixture, making sure to get between all petals.
07 - Coat the onion again in the flour mixture, pressing gently to adhere. Shake off any excess.
08 - Heat vegetable oil in a deep fryer or heavy pot to 375°F (190°C), with at least 3 inches of oil depth.
09 - Carefully place the onion cut-side down into the hot oil using a slotted spoon or spider. Fry for 6–8 minutes, turning occasionally, until golden brown and crispy.
10 - Remove the onion from oil and drain on paper towels. Season lightly with salt while still hot.
11 - Serve immediately alongside the chilled creamy dipping sauce.

# Expert Advice:

01 -
  • It looks like you spent all day cooking, but it takes less than an hour from start to finish.
  • The combination of crispy exterior and tender, caramelized onion layers is genuinely addictive.
  • That creamy dipping sauce with a hint of horseradish kick makes people ask for the recipe immediately.
02 -
  • The root must stay intact or your petals will fall apart during frying, so take your time when cutting and resist the urge to rush that step.
  • Double-dredging is non-negotiable; one coating won't give you that signature crispiness that makes this dish worth making.
  • Temperature matters more than timing with the oil, so invest in a good thermometer and check it constantly.
03 -
  • A blooming onion cutter tool makes the slicing part faster and more uniform, but a sharp knife works just as well if you take your time and keep your cuts consistent.
  • The sauce can be made up to a day ahead, and the flavors actually get better as it sits in the fridge, so don't skip making it early.
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