Blooming Onion

Name: Blooming Onion
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 4 servings
Ingredients: 1 Large Vidalia Onion; 2 Cup All-Purpose Flour; 1 Tbsp Paprika; 2 Tsp Garlic Powder; 2 Tsp Onion Powder; 1 Tsp Black Pepper; 1/2 Tsp Cayenne Pepper; 2 Large Egg; 1 1/2 Cup Milk; Vegetable Oil - For Frying; 1/2 Cup Mayonnaise; 2 Tbsp Ketchup; 1 Tbsp Horseradish; 1/2 Tsp Paprika; 1/2 Tsp Garlic Powder; 1/4 Tsp Salt; 1 Pinch Cayenne Pepper

Prep: 30 min Cook: 8 min Total: 38 min Serves: 4 3 views

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Appetizers One Dish Meals

Crispy and golden, this delightful dish transforms a large Vidalia onion into a stunning centerpiece that’s perfect for gatherings or cozy nights in. Each petal bursts with flavor, thanks to a seasoned coating that perfectly complements the onion's natural sweetness. Served with a zesty dipping sauce, it’s an irresistible appetizer that will have guests reaching for seconds. Perfect for game day or as a unique party snack, this blooming onion is sure to impress!

Ingredients

1 Large Vidalia Onion
2 Cups All-Purpose Flour
1 Tbsp Paprika
2 Tsp Garlic Powder
2 Tsp Onion Powder
1 Tsp Black Pepper
1/2 Tsp Cayenne Pepper
2 Large Egg
1 1/2 Cups Milk
Vegetable Oil - For Frying
1/2 Cup Mayonnaise
2 Tbsp Ketchup
1 Tbsp Horseradish
1/2 Tsp Paprika
1/2 Tsp Garlic Powder
1/4 Tsp Salt
1 Pinch Cayenne Pepper

Directions

Combine all of the dipping-sauce ingredients in a small bowl. Refrigerate while preparing the onion.
Peel the onion and trim a small amount from the pointed end, leaving the root intact. Place it cut-side down on a cutting board.
Starting about ½ inch away from the root, cut downward through the onion. Make 12–16 evenly spaced cuts, without cutting through the root.
Turn the onion over and gently separate the layers to form petals. Soak it in ice water for 30–60 minutes to help the petals open. Drain and pat thoroughly dry.
In a large bowl, combine the flour, paprika, garlic powder, onion powder, salt, pepper and cayenne.
In a second bowl, whisk together the eggs and milk.
Place the onion in the seasoned flour, spreading the petals so the flour reaches between every layer. Shake off the excess.
Dip the onion into the egg mixture, spooning it between the petals. Coat it in the flour mixture once more, pressing the coating gently into all the spaces.
Heat 3–4 inches of oil in a deep, heavy pot to 350°F (175°C).
Carefully lower the onion into the oil, cut-side down. Fry for 3–4 minutes, turn it over and fry for another 3–4 minutes, until deeply golden and crisp.
Remove the onion with a slotted spoon and place it upside down on a wire rack or paper towel to drain.
Serve immediately with the chilled dipping sauce.

Air-fryer option: Spray the coated onion generously with cooking spray. Air-fry at 375°F (190°C) for 15–20 minutes, spraying any dry flour spots halfway through. The coating will be lighter than the deep-fried version.