Description
This Easy Blooming Onion recipe transforms a large sweet onion into a crispy, flavorful appetizer perfect for sharing. Coated in a seasoned flour mixture, dipped in buttermilk and egg, then coated with breadcrumbs, the onion is deep-fried to golden perfection. Served with a tangy, spicy dipping sauce, this recipe brings the iconic blooming onion experience to your kitchen in just about an hour.
Ingredients
Scale
Onion and Coating
- 1 large sweet onion (such as Vidalia)
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg
- 1 cup buttermilk
- 1 cup breadcrumbs (Panko works best)
- Vegetable oil (for frying)
Dipping Sauce
- 1/2 cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon Dijon mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon lemon juice
Instructions
- Prepare the Onion: Peel the onion and slice off the top, keeping the root intact. Place the onion cut side down on a cutting board. Carefully make 12-16 vertical cuts from top to root ensuring not to cut through the root, so the onion stays in one piece.
- Separate the Petals: Gently spread the onion petals apart with your fingers to form a blooming flower shape, which allows for even breading and frying.
- Prepare the Breading: In one bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In a second bowl, whisk together the egg and buttermilk until well combined. Place the breadcrumbs in a third bowl.
- Coat the Onion: Dip the blooming onion into the seasoned flour mixture, ensuring all petals are coated. Then dip it into the egg and buttermilk mixture. Finally, coat the onion in the breadcrumbs, forcing the crumbs between the petals to cover thoroughly for maximum crispiness.
- Fry the Onion: Heat vegetable oil in a large pot or deep fryer to 375°F (190°C). Carefully lower the coated onion into the hot oil. Fry for 3-5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. If needed, fry in batches to avoid crowding the pot.
- Prepare the Sauce: While the onion fries, mix together mayonnaise, ketchup, Dijon mustard, cayenne pepper, garlic powder, and lemon juice in a small bowl until smooth and well combined.
- Serve: Once the onion has drained and cooled slightly, serve it with the spicy dipping sauce on the side for a delicious appetizer.
Notes
- Use a large sweet onion like Vidalia for the best flavor and bloom size.
- Ensure the root is intact to keep the onion together while slicing and frying.
- Maintain oil temperature at 375°F to achieve a crispy, non-greasy coating.
- Use Panko breadcrumbs for extra crunch.
- If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice and let sit for 5 minutes as a substitute.
- Monitor oil safety and never leave the hot oil unattended.
- Serve immediately for the best texture; the onion tends to lose crispiness over time.
