If you’ve ever sat down at a restaurant and ordered a blooming onion, you’ll know exactly why this appetizer is such a crowd-pleaser. Crispy, golden petals that pull apart so easily, paired with a creamy dipping sauce with just the right amount of heat-it’s the kind of dish that disappears almost as quickly as you set it down on the table. It looks incredibly impressive, but it’s much easier to make at home than you might think.
The secret to getting that picture-perfect Blooming Onion Flower lies in the double-dip coating method. First, you’ll soak the onion in a simple egg-and-milk mixture, then dredge it in a seasoned flour blend filled with paprika, cayenne, and herbs. To lock in extra crunch, you’ll repeat the process again. The result is a coating that stays crisp and flavorful, with every single onion petal covered in just the right amount of spice.
Frying the onion is straightforward, too. A few minutes in hot oil is all it takes to turn the onion golden and irresistible. When it comes out of the pan, it blooms beautifully, ready to take center stage as your appetizer.
Of course, no blooming onion is complete without the sauce. This fabulous dipping sauce combines mayo, ketchup, horseradish, and a sprinkle of paprika for a tangy, slightly spicy flavor that complements the fried onion perfectly. It’s smooth, rich, and the ideal partner for all those crispy edges.
Whether you’re hosting a casual family gathering, game night, or just want to treat yourself, this Blooming Onion Flower with Dipping Sauce brings a little restaurant magic right to your kitchen. It’s comfort food at its very best-crunchy, shareable, and unforgettable.
Blooming Onion Flower with Dipping Sauce
Equipment
- Mixing Bowl
- Apple corer
- Deep-sided pan
- Slotted spoon or tongs
Ingredients
For the onion:
- 1 large sweet onion
- Canola oil for frying
For the coating:
- 1 extra large egg
- 1 cup all-purpose flour 120g
- 1 cup whole milk 240ml
- ½ teaspoon paprika
- ¾ teaspoon salt
- ¾ teaspoon cayenne pepper
- ¼ teaspoon dried cumin
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
For the dipping sauce:
- ½ cup mayonnaise
- 2 tablespoons creamed horseradish sauce
- 2 tablespoons ketchup
- ¼ teaspoon paprika
- ¼ teaspoon salt
Instructions
- Make the coating by mixing the egg and milk in one bowl then placing all the dry coating ingredients int another bowl and stir to ensure they are combined.
- Prepare the onion by remove the outer skin then remove a one inch center core using an apple corer but do not core completely the way through. You need to leave the root at one end in tact to hold the onion together.
- Slice through the onion again not going to the bottom but just three quarters of the way down, rotate the onion 90 degrees then repeat and repeat twice more turning the onion and slicing.
- Pull the sections apart to open the onion up then dip it into the milk and egg mixture. Immediately dip it into the flour mixture and ull apart the sections of the onion and sprinkle the flour mixture inside to ensure an even coating then repeat again by dipping in the milk mixture and again into the flour mixture.
- Using a deep sided pan, heat 3 inches of oil in the base of the pan to 350ºF / 180ºC degrees, place the onion into the hot oil with the root at the base then after 3-4 minutes, turn to cook the other side.
- Once golden and crispy remove from the oil and set onto kitchen paper to drain the excess oil.
- To make the dipping sauce mix together all the ingredients and serve on a platter with the blooming onion flower.
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