Blooming Onion Recipe
American · Appetizer · 30 min total
A crispy, golden-brown whole onion that blooms open like a flower, served with a tangy dipping sauce. Perfect as a shareable appetizer.
20
min prep
min prep
10
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 large sweet onion (e.g., Vidalia)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk
- 1 large egg
- 4 cups vegetable oil for frying
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon horseradish
- 1/2 teaspoon Worcestershire sauce
Instructions
- Cut off 1/2 inch from the top of the onion and peel it. Place the onion cut-side down. Starting 1/2 inch from the root, make downward cuts through the onion, creating 12-16 wedges. Do not cut through the root. Gently separate the petals.
- In a shallow bowl, mix flour, paprika, garlic powder, cayenne, salt, and pepper. In another bowl, whisk buttermilk and egg.
- Dip the onion in the buttermilk mixture, then coat with the flour mixture, making sure to get between petals. Repeat dipping and coating for a thicker crust.
- Heat oil in a deep fryer or large pot to 375°F (190°C). Place the onion in a frying basket or carefully lower into oil, cut-side up. Fry for 8-10 minutes until golden brown. Drain on paper towels.
- For the sauce: mix mayonnaise, ketchup, horseradish, and Worcestershire sauce. Serve with the blooming onion.
Tips
- Chill the coated onion for 15 minutes before frying to help the coating adhere.
- Serve immediately for maximum crispiness.
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