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Blooming Onion

Blooming Onion

Blooming Onion

Notes

Refrigerate the onion before frying; the breading will adhere more easily.

Blooming Onion

Ingredients

  1. For blooming onion:
  2. 1 large sweet yellow onion, such as Vidalia
  3. 2 1/2 cups all-purpose flour
  4. 1 teaspoon cayenne pepper
  5. 2 tablespoons paprika
  6. 1/2 teaspoon dried oregano
  7. 1 teaspoon seasoned salt
  8. 1 teaspoon garlic powder
  9. Freshly ground black pepper
  10. 2 large eggs
  11. 1 cup whole milk
  12. 1 gallon corn oil
  13. Salt, to taste
  1. For dipping sauce:
  2. 2 tablespoons mayonnaise
  3. 2 tablespoons sour cream
  4. 1 1/2 teaspoons ketchup
  5. 1/2 teaspoon worcestershire sauce
  6. 1 tablespoon drained horseradish
  7. 1/4 teaspoon paprika
  8. Pinch of cayenne pepper
  9. Salt, to taste
  10. Freshly ground black pepper

Directions

  1. Cut the top of the onion; place it cut-side down, and, using a sharp knife, make 1/2-inch cuts in a circular motion to create "petals." Flip the onion over and, using your hands, begin coaxing apart its layers.
  2. In a large bowl, combine flour, cayenne, paprika, oregano, salt, garlic powder, and black pepper.
  3. Place the onion cut-side down in the bowl, cover with a plate, and shake to coat onion and each "petal."
  4. Meanwhile, in a separate medium bowl, mix eggs with milk. Dip onion in egg wash cut-side down; shake off excess egg wash and return onion to flour mixture to coat a second time. Shake off any excess flour.
  5. In a deep-fryer or a heavy Dutch oven, heat oil to 375ºF, adding enough oil so that the entire onion will be able to float.
  6. Meanwhile, in a separate bowl, combine dip ingredients until well-mixed. Set aside.
  7. In the deep-fryer or Dutch oven, add the onion cut-side down in the oil for 2-3 minutes, then carefully flip the onion and allow it to fry for an additional 2-3 minutes or until the batter is golden brown.
  8. Move it to a plate covered in paper towels to drain off excess oil and season with a little salt.
  9. Serve immediately with sauce.
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