Introduction

The Awesome Blossom is a crispy, golden fried onion appetizer that looks as impressive as it tastes. Featuring a flavorful dipping sauce with a hint of horseradish, this dish is perfect for sharing at any gathering or enjoying as a savory snack.

Crispy Fried Onion Blossom with Spicy Dipping Sauce Recipe - Recipe Image

Ingredients

2 tablespoons mayonnaise
2 tablespoons sour cream
1½ tablespoons ketchup
1½ teaspoons prepared horseradish
½ teaspoon sweet paprika
¼ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon cayenne pepper
Vegetable oil (for frying; amount will vary)
1 large Vidalia onion (approximately 1 pound)
1½ cups all-purpose flour
2 tablespoons cornstarch
1½ teaspoons sweet paprika
1½ teaspoons garlic powder
1½ teaspoons salt
½ teaspoon black pepper
1½ to 2 cups buttermilk

Instructions

Step 1: In a small mixing bowl, combine mayonnaise, sour cream, ketchup, prepared horseradish, sweet paprika, salt, black pepper, and cayenne pepper. Stir thoroughly to make the dipping sauce. Cover and refrigerate until ready to serve.
Step 2: Heat vegetable oil in an electric fryer or a large 6 to 8-quart pot to 375°F. Use enough oil to fully submerge the onion for frying.
Step 3: Trim about ½ inch off the top of the Vidalia onion to create a flat surface. Flip the onion and carefully trim just the root tips, keeping the root intact. Peel off and discard the outer skin.
Step 4: Place the onion cut side down on a stable surface with the root side up. Starting about ½-inch from the root, cut downward to the board four times evenly around the onion, dividing it into quarters but still connected at the root.
Step 5: Make additional cuts within each quarter to divide them into halves or thirds without cutting through the root. Continue until all sections are sliced.
Step 6: Carefully flip the onion over onto a large plate and gently separate the sections with your fingers, creating the “bloomed” onion effect.
Step 7: In a medium bowl, mix all-purpose flour, cornstarch, sweet paprika, garlic powder, salt, and black pepper evenly.
Step 8: Pour buttermilk into a separate bowl large enough to dip the onion.
Step 9: Sprinkle up to ¼ cup of the flour mixture over the entire onion, making sure to get between each “petal.”
Step 10: Dip the flour-coated onion into the buttermilk, root side up, fully submerging it so the buttermilk reaches between all petals.
Step 11: Using a large slotted spoon, remove the onion from the buttermilk and let excess drip off. Place it back on the plate and generously coat with the remaining flour mixture, ensuring all petals are well covered.
Step 12: Carefully lower the battered onion into the hot oil using a basket or spider. Fry for 4-6 minutes until golden brown and crispy.
Step 13: Remove the onion from the oil and allow excess oil to drip. Place it on a paper towel-lined plate to absorb remaining oil.
Step 14: Transfer the awesome blossom to a serving plate alongside the dipping sauce.
Step 15: Serve warm and enjoy immediately for the best texture and flavor.

Tips & Variations

Use Vidalia or another sweet onion for the best balance of flavor and natural sweetness.
Make the dipping sauce up to 48 hours ahead and store it covered in the refrigerator for convenience.
Experiment with spice levels by adjusting the cayenne pepper to suit your heat preference.

Storage

This appetizer is best eaten fresh and warm as it loses crispiness quickly. The dipping sauce can be stored in an airtight container in the refrigerator for up to 2 days. Reheating the fried onion is not recommended as it may become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of onion?

While Vidalia onions are preferred for their sweetness, you can use other large sweet onions such as Walla Walla or Maui. Avoid sharp or pungent varieties as they may overpower the flavor.

Is it possible to bake the awesome blossom instead of frying?

Frying gives the best crispy texture, but you can bake it at 425°F for about 25-30 minutes, turning halfway through. Keep in mind the texture will be less crunchy than frying.

Crispy Fried Onion Blossom with Spicy Dipping Sauce Recipe

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★★★★★

4.6 from 149 reviews

This Awesome Blossom recipe is a crispy, deep-fried onion appetizer resembling a blooming flower, served with a tangy homemade dipping sauce. Perfect as a crowd-pleasing starter, it features a seasoned coating and a creamy horseradish-based dip for an irresistibly flavorful snack.

Author: Kai
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Yield: 1 large onion blossom (serves 4–6 as an appetizer) 1x
Category: Appetizer
Method: Frying
Cuisine: American

Ingredients

Scale

Dipping Sauce

2 tablespoons mayonnaise
2 tablespoons sour cream
1½ tablespoons ketchup
1½ teaspoons prepared horseradish
½ teaspoon sweet paprika
¼ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon cayenne pepper

Onion and Batter

Vegetable oil, for frying (amount varies depending on fryer/pot size)
1 large Vidalia onion (approximately 1 pound)
1½ cups all-purpose flour
2 tablespoons cornstarch
1½ teaspoons sweet paprika
1½ teaspoons garlic powder
1½ teaspoons salt
½ teaspoon black pepper
1½ to 2 cups buttermilk

Instructions

Prepare the dipping sauce: In a small bowl, combine mayonnaise, sour cream, ketchup, horseradish, paprika, salt, black pepper, and cayenne pepper. Stir thoroughly and cover with plastic wrap. Refrigerate until ready to serve.
Heat the oil: Add vegetable oil to an electric fryer or large 6 to 8-quart pot, heating to 375°F. Oil should be deep enough to fully submerge the onion during frying.
Prepare the onion: Trim about ½ inch from the top to create a flat surface. Flip the onion and trim just the tips of the roots, keeping the root intact. Peel off and discard the outer skin.
Make the initial cuts: Place onion cut side down with root side up. Starting ½ inch from root, cut downward through onion to the board, creating 4 equal sections while keeping root intact.
Cut further slices: Divide each quarter into halves or thirds by making additional cuts, avoiding cutting too close to the root, to create many ‘petals’.
Bloom the onion: Gently flip the onion over onto a plate and carefully separate slices with your fingers to open it like a flower.
Mix the dry coating: In a medium bowl, combine flour, cornstarch, paprika, garlic powder, salt, and black pepper evenly.
Prepare the buttermilk bath: In a separate appropriately sized bowl, pour 1½ to 2 cups buttermilk to submerge the onion.
First flour coating: Sprinkle up to ¼ cup flour mixture evenly over the entire onion, making sure to coat between all petals.
Dip in buttermilk: Carefully lift the floured onion and dip it root side up into the buttermilk, submerging completely between petals.
Second flour coating: Remove onion with a slotted spoon, letting excess buttermilk drip off. Place onion back on plate, gently separate petals, and thoroughly coat with remaining flour mixture, ensuring all openings are covered.
Fry the onion: Carefully lower the battered onion into hot oil using a basket or spider. Fry for 4-6 minutes or until golden brown and crispy.
Drain excess oil: Remove the fried blossom and let excess oil drip back into fryer/pot. Transfer to paper towel-lined plate to absorb residual oil.
Serve: Place the drained blossom on a serving plate with the prepared dipping sauce. Best enjoyed warm and fresh.
Storage advice: Do not refrigerate or freeze the fried onion. The dipping sauce can be made up to 48 hours in advance and stored refrigerated in an airtight container.

Notes

Use a large Vidalia onion for best sweetness and size.
Ensure the root is left intact to hold the onion ‘blossom’ together during frying.
Heat oil to the precise temperature to achieve a crispy texture without soaking oil.
Handle the coated onion gently to maintain the shape.
Serve immediately for best texture; reheating will cause sogginess.
The dipping sauce can be prepared ahead and refrigerated for up to 2 days.

Keywords: bloomin onion, fried onion appetizer, crispy onion blossom, dipping sauce, party appetizer