Ingredients
- Large Onion (Vidalia or Sweet) – 1 large
- All-Purpose Flour – 2 cups
- Cornstarch – 1/2 cup
- Paprika – 2 tablespoons
- Garlic Powder – 1 tablespoon
- Onion Powder – 1 tablespoon
- Cayenne Pepper – 1 teaspoon
- Eggs – 2 large
Instructions
- Step 1: Prepare the onion. Peel the onion, leaving the root end intact. Place the onion root-side down on a cutting board. Starting about 1/2 inch from the root, make slices down to the cutting board, spacing them about 1/2 inch apart. Rotate the onion and repeat until completely sliced around.
- Step 2: Gently separate the petals. Carefully turn the onion over and gently spread the petals apart, being careful not to break them.
- Step 3: Prepare the batter. In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, and cayenne pepper. In a separate bowl, beat the eggs.
- Step 4: Coat the onion. Dip the onion in the egg mixture, ensuring it's fully coated. Then, dredge the onion in the flour mixture, making sure the batter gets between all the petals. Shake off any excess flour.
- Step 5: Fry the onion. Heat vegetable oil in a large pot or deep fryer to 375°F (190°C). Carefully lower the onion into the hot oil and fry for 5-7 minutes, or until golden brown and crispy.
- Step 6: Drain and serve. Remove the onion from the oil and place it on a wire rack or paper towels to drain excess oil. Serve immediately with your favorite dipping sauce.
Notes
- Store any leftover Blooming Onion in an airtight container in the refrigerator, but be aware it will lose its crispness.
- For best results, reheat the Blooming Onion in an air fryer to help restore some of its original crispy texture.
- Serve your blooming onion with a variety of dipping sauces like ranch, spicy mayo, or even a tangy BBQ sauce for a crowd-pleasing appetizer.
- To ensure the spice mixture clings well, lightly mist the onion petals with cooking spray before dredging it in the flour mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American