Crispy Fried Onion Blossom with Spicy Dipping Sauce Recipe
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.
- 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
