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Golden fried blooming onion served with three colorful dipping sauces on newspaper liner

Blooming Onion

Crispy double-coated blooming onion deep-fried until golden brown, served with a spicy horseradish dipping sauce. The ultimate shareable appetizer.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 people
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Blooming Onion
  • 1 large sweet onion Vidalia preferred
  • 1 1/2 cups all-purpose flour
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper optional
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 eggs
  • 1 cup milk
  • oil for deep frying
Dipping Sauce
  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp horseradish
  • 1/2 tsp paprika
  • 1 pinch salt

Equipment

  • Wide Dutch oven or deep pot (at least 10 inches)
  • Deep-fry or candy thermometer
  • Wire rack and baking sheet
  • Spider strainer or large spoons

Method
 

  1. Cut off the top of the onion (pointy end). Leave root intact. Peel. Place root-side down and make 12-16 evenly spaced downward cuts, stopping half an inch from the root. Gently fan petals open.
  2. Mix flour with paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a large bowl. In a separate bowl, whisk eggs and milk together.
  3. Press onion into flour mixture, working it deep between every petal. Dip into egg wash. Coat in flour a second time, pressing into all crevices. Shake off excess.
  4. Heat 3-4 inches of oil to 375°F (190°C) in a wide pot. Lower onion in root-side up. Fry 3-4 minutes, flip, fry another 3-4 minutes until golden brown all over.
  5. Drain on a wire rack (not paper towels). Mix dipping sauce: mayo, ketchup, horseradish, paprika, and salt. Serve immediately.

Notes

Do not cut through the root: The root holds the entire onion together. Cut stops half an inch from the base.
Double coat: Flour, egg wash, flour again. This creates the thick, crunchy shell.
Oil temperature: 375°F is critical. Use a thermometer. Temperature drops 15-20 degrees when the onion goes in.
Wide pot: The onion needs room to bloom outward. At least 10 inches wide.
Drain on a wire rack: Paper towels trap steam and make the bottom soggy.