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Spicy Cajun Bloomin' Onion
80% authentic · Cajun/American
A classic bloomin' onion with a fiery Cajun twist. The batter is infused with Cajun spices for an extra kick, served with a spicy remoulade sauce.
Ingredients
- Large yellow onion1
- All-purpose flour2 cups
- Cornstarch1/2 cup
- Cajun seasoning3 tbsp
- Garlic powder1 tbsp
- Cayenne pepper1 tsp
- Salt1 tsp
- Black pepper1 tsp
- Eggs2
- Buttermilk1 cup
- Vegetable oil for frying4 cups
- Mayonnaise1 cup
- Creole mustard2 tbsp
- Hot sauce1 tbsp
- Paprika1 tsp
- Worcestershire sauce1 tsp
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, Cajun seasoning, garlic powder, cayenne pepper, salt, and black pepper.
- 4
Prepare the wet coating: In another bowl, whisk together eggs and buttermilk.
- 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 6-9 minutes, or until deep 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 spicy remoulade sauce: Mix mayonnaise, Creole mustard, hot sauce, paprika, and Worcestershire sauce.
- 11
Serve the bloomin' onion immediately with the spicy remoulade sauce.
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