Description
Learn how to make a classic Blooming Onion with crispy seasoned batter and perfectly fried onion petals. This appetizer features a large white onion cut into a flower shape, coated in a flavorful flour and spice mixture, dipped in an egg and milk wash, then deep-fried until golden and crunchy. Perfectly seasoned and served hot with your favorite dipping sauce, it’s an impressive and delicious starter.
Ingredients
Scale
Onion
- 1 large White Onion (see notes)
Batter & Coating
- 1.5 cups / 225g Plain White Flour
- 1/2 cup / 125ml Milk
- 2 Eggs, beaten
- 1.5 tbsp Paprika
- 1.5 tsp Salt
- 1.5 tsp Cayenne Pepper
- 1.5 tsp Garlic Powder
- 1 tsp Oregano
- 1/2 tsp Black Pepper
Frying
- 4-8 cups / 1-2 litres Oil, for deep frying
Instructions
- Slicing: Make a tiny slit across the tip of the onion (not the root) and peel away the brown outer shell. Place the onion root side up and carefully slice around 1/2 inch away from the root in a circular motion, creating 12-16 even slices depending on your onion’s size. Flip the onion over and gently spread out the petals to resemble a blooming flower.
- Coating: Mix the flour, paprika, cayenne pepper, oregano, garlic powder, salt, and black pepper in one bowl. In a separate bowl, beat eggs and milk together. Dip the onion first into the dry flour mixture, spreading out the petals to coat thoroughly. Shake off excess flour, then dip into the wet egg/milk mixture, ensuring it gets coated between the petals. Allow excess to drip off, then place back into the flour mixture for a final coating, carefully separating petals to avoid clumping. Shake out excess flour for an even, thorough coating.
- Frying: Heat oil in a deep pot to 350°F (180°C). Test the oil by dropping a petal in; it should sizzle vigorously. Using a ladle, carefully lower the coated onion root side up into the hot oil. Fry for 2-3 minutes, then carefully flip the onion over once the petal tips start to lightly char. Continue frying for a total of 6-10 minutes until the onion is deep golden and crispy all over. Keep the onion submerged and maintain high heat to preserve oil temperature.
- Draining and Serving: Remove the onion and place it upside down on a paper towel to drain excess oil. Flip right side up and sprinkle a pinch of salt over the top. Serve immediately with your favorite dipping sauce for a delicious appetizer experience.
Notes
- Use a large white onion for best results because it holds the blooming shape well and has a mild flavor.
- Be patient when coating the onion to avoid clumped petals and ensure they fry evenly and crispy.
- Maintain oil temperature consistently to prevent sogginess or burnt batter.
- Serve hot immediately for optimal crispiness.
