Classic Bloomin' Onion
Traditional dish · American
A whole onion, expertly carved to bloom when fried, coated in a seasoned batter, and deep-fried to a golden crisp. Served with a zesty dipping sauce.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Large yellow onion1
- All-purpose flour2 cups
- Cornstarch1/2 cup
- Paprika2 tbsp
- Garlic powder1 tbsp
- Onion powder1 tbsp
- Cayenne pepper1 tsp
- Salt1 tsp
- Black pepper1 tsp
- Eggs2
- Milk1 cup
- Vegetable oil for frying4 cups
- Mayonnaise1 cup
- Ketchup1/4 cup
- Horseradish sauce2 tbsp
- Lemon juice1 tbsp
Steps
- 1
Prepare the onion: Trim the stem end, leaving the root intact. Cut off the top 1/2 inch. Make vertical cuts from the top down to, but not through, the root, creating 12-16 petals.
- 2
Soak the onion in ice water for at least 30 minutes to help the petals open.
- 3
Prepare the dry coating: In a large bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- 4
Prepare the wet coating: In another bowl, whisk together eggs and milk.
- 5
Drain the onion and pat it dry. Carefully dip the onion into the wet coating, ensuring it gets between the petals. Let excess drip off.
- 6
Dredge the onion in the dry coating, pressing gently to ensure it adheres well, especially between the petals. Shake off excess.
- 7
Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
- 8
Carefully place the coated onion, root-side down, into the hot oil. Fry for 5-8 minutes, or until golden brown and crispy. Baste the top petals with hot oil if needed.
- 9
Remove the onion from the oil and drain on paper towels.
- 10
Prepare the dipping sauce: Mix mayonnaise, ketchup, horseradish sauce, and lemon juice.
- 11
Serve the bloomin' onion immediately with the dipping sauce.
