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Blooming Onion

Blooming Onion



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

Blooming Onion


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


  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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