Ingredients
Scale
- 2 large sweet onions (such as Vidalia or Maui), peeled
- 2 cups all-purpose flour, divided
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for a kick)
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 large eggs
- 1 cup milk
- 4 cups vegetable oil, for frying (or canola/peanut oil)
- For Dipping Sauce (optional): 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon horseradish, 1 teaspoon paprika, 1/2 teaspoon garlic powder, pinch of cayenne.
Instructions
- Prepare the Onions: Cut each onion in half from root to stem. Separate the layers into individual 'petals.' Aim for pieces that are roughly bite-sized. Place the separated onion petals in a large bowl of ice water for 15-20 minutes; this helps them crisp up. Drain thoroughly and pat very dry with paper towels.
- Set Up Dredging Stations: In one shallow dish, combine 1.5 cups flour, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne (if using), 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well. In a second shallow dish, whisk together the eggs and milk. In a third shallow dish, place the remaining 1/2 cup flour.
- Dredge the Onions: Working in batches, first toss the dry onion petals in the plain flour from the third dish, shaking off excess. Then dip them into the egg-milk mixture, ensuring they are fully coated. Finally, dredge them thoroughly in the seasoned flour mixture, pressing gently to adhere the coating. Place coated onions on a wire rack while you prepare the oil.
- Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach about 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature.
- Fry the Onions: Carefully add a single layer of coated onion petals to the hot oil, being careful not to overcrowd the pot. Fry for 2-4 minutes, or until golden brown and crispy, turning occasionally with tongs.
- Drain and Season: Remove the fried onions with a slotted spoon and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle with a pinch of the remaining salt and pepper.
- Repeat and Serve: Continue frying in batches until all onion petals are cooked. Serve hot with your favorite dipping sauce. (Optional Dipping Sauce) Whisk together all dipping sauce ingredients until smooth.
Notes
For an air fryer version: Lightly spray coated onions with cooking spray. Air fry at 375°F (190°C) for 10-15 minutes, flipping halfway, until golden and crispy. Adjust cooking time for desired crispness. For a baked version: Preheat oven to 400°F (200°C). Arrange coated onions in a single layer on a parchment-lined baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy. Don’t overcrowd the pot when frying; this will lower the oil temperature and result in soggy onions. Keep the oil temperature consistent for best results. A classic dipping sauce for blooming onions is a spicy mayo or a zesty ranch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 80mg