Blooming Onion Appetizer (Printable Version)

Giant sweet onion, crisply fried and paired with a tangy creamy sauce for a flavorful start.

# What You Need:

→ Blooming Onion

01 - 1 large sweet onion (e.g., 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 (approximately 7.5 cm depth)

→ 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

# How-To:

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 ready to serve.
02 - Peel the onion and trim 1/2 inch from the top, keeping the root intact. Place cut-side down and make 12 to 16 downward cuts around the onion starting 1/2 inch from the root, being careful not to cut through it. Flip the onion and gently separate the petals.
03 - Combine flour, paprika, garlic powder, dried oregano, salt, ground black pepper, and cayenne pepper in a large bowl. Whisk thoroughly to blend.
04 - In a separate bowl, beat the eggs with whole milk until homogenous.
05 - Dredge the onion thoroughly in the seasoned flour mixture, ensuring coating between all petals. Shake off excess flour.
06 - Submerge the flour-coated onion into the egg wash, making sure it seeps between the petals.
07 - Return the onion to the flour mixture, pressing gently to adhere, then shake off excess.
08 - Heat vegetable oil to 375°F (190°C) in a deep fryer or heavy pot, with a depth of at least 3 inches (7.5 cm).
09 - Using a slotted spoon or spider, carefully lower the onion cut-side down into the oil. Fry 6 to 8 minutes, turning occasionally until golden brown and crisp.
10 - Remove the onion and let drain on paper towels. Lightly season with salt while still hot.
11 - Present the crispy blooming onion immediately alongside the prepared creamy dipping sauce.

# Expert Advice:

01 -
  • It's a conversation starter, the kind of dish that makes people lean back and say 'you made this?' before they even taste it.
  • That double-dipped, double-fried coating creates this perfect contrast between the crispy, almost lacy exterior and the sweet, soft onion inside.
  • The sauce is tangy and creamy in the best way, and honestly, you'll find yourself using it for everything else too.
02 -
  • Do not skip trimming the root, and do not cut all the way through it. That's the only thing holding the petals together, and if you sever it, you'll end up with individual onion rings instead of a blooming flower.
  • Temperature matters desperately. A thermometer is not optional. I learned this the hard way when my oil was too cool and I ended up with a soggy onion that absorbed half the oil. Never again.
  • The double-dredging is the difference between crispy and just fried. It sounds tedious, but those two coats create layers that shatter when you bite into them.
03 -
  • The root end should never leave your hand until it's cooked. That's your anchor, your handle, and your guarantee that this stays a flower and doesn't become a pile of onion strips.
  • If you're nervous about frying, start with a slightly lower temperature, accept that it will take an extra minute or two, and let the onion cook through completely before you worry about the color.
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