Homemade Blooming Onion

Prep Time: 20 min | Cook Time: 10 min | Total Time: 30 min Servings: 4 | Kcal: 420

Ingredients:

1 large Vidalia or sweet onion

2 ½ cups all-purpose flour

2 tsp smoked paprika

1 tsp garlic powder

½ tsp dried oregano

1 tsp salt

½ tsp cayenne pepper

2 large eggs

1 cup milk

Vegetable oil (for deep frying)

Dipping Sauce: ½ cup mayonnaise, 2 tbsp ketchup, 1 tbsp cream-style horseradish

How to Make:

Slice ½ inch off the top of the onion and peel; cut into 12–16 wedges without cutting through the root, then gently separate the petals to “bloom” it.

In a large bowl, combine flour, paprika, garlic powder, oregano, salt, and cayenne; in a separate bowl, whisk eggs and milk.

Dip the onion into the flour mixture (ensuring petals are coated), shake off excess, dip into the egg wash, and then coat a second time in the flour.

Heat oil in a deep pot to 375°F (190°C).

Fry the onion cut-side down for about 3 minutes, then flip and fry for another 3 minutes until golden and crispy.

Drain on a wire rack or paper towels and serve immediately with the mixed dipping sauce ingredients.

Tips:

Chill the onion in the fridge for 30 minutes before cutting to make it firmer and easier to slice.

Make sure the oil is hot enough before frying, or the onion will become greasy rather than crispy.

Use a deep pot to prevent oil splatter, but do not overcrowd it.

This restaurant-style appetizer is the ultimate crowd-pleaser—save it for your next game day or movie night!`