Blooming Onion Crispy Blossom (Printable)

A giant sweet onion cut like a flower, fried crispy and served with a tangy creamy dip.

# What You'll Need:

→ Blooming Onion

01 - 1 large sweet onion (such as 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

→ 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

# Directions:

01 - In a small bowl, whisk together mayonnaise, sour cream, ketchup, horseradish, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Cover and refrigerate until serving.
02 - Peel the onion and trim 1/2 inch from the stem end, keeping the root intact. Place onion cut-side down and make 12 to 16 vertical cuts starting 1/2 inch from the root to form petals, taking care not to cut through the root. Turn onion over and gently separate the petals.
03 - Combine flour, paprika, garlic powder, oregano, salt, black pepper, and cayenne pepper in a large bowl.
04 - Beat the eggs and milk together in a separate bowl until blended.
05 - Dredge the onion thoroughly in the flour mixture, ensuring coating between all petals. Shake off excess flour.
06 - Immerse the floured onion into the egg wash, making sure the mixture reaches between the petals.
07 - Re-coat the onion in the flour mixture, pressing lightly to help adherence, then shake off excess.
08 - Heat at least 3 inches of vegetable oil in a deep fryer or heavy pot to 375°F (190°C).
09 - Carefully lower the onion, cut-side down, into the hot oil using a slotted spoon or spider. Fry for 6 to 8 minutes, turning occasionally, until golden brown and crisp.
10 - Remove the onion from oil and drain on paper towels. While still hot, season lightly with salt.
11 - Present immediately alongside the prepared creamy dipping sauce.

# Expert Advice:

01 -
  • It's a conversation starter that looks way more impressive than it actually is to make.
  • The contrast between the crispy exterior and the tender, sweet onion inside is genuinely addictive.
  • Your guests will think you've unlocked some secret culinary trick, but really it's just good timing and hot oil.
02 -
  • Oil temperature is not negotiable; too cool and you get grease-soaked mush, too hot and the outside burns before the onion cooks through.
  • Don't skip the double coating. The egg wash between the flour layers is what creates that shatteringly crisp exterior that makes this dish sing.
03 -
  • If your petals seem to be sticking together too much, a blooming onion cutter or sharpened knife will prevent the layers from tearing and staying fused during frying.
  • Keep a candy or deep-fry thermometer nearby so you're not guessing about oil temperature; it's the single best investment for fried food success.
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