Blooming onion golden appetizer (Printable)

Crispy golden onion petals coated in seasoned batter with a creamy, zesty dipping sauce.

# What You Need:

→ Blooming Onion

01 - 1 large sweet onion (such as Vidalia)
02 - 2 1/2 cups all-purpose flour
03 - 2 teaspoons paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon dried oregano
06 - 1 teaspoon salt
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon cayenne pepper
09 - 2 large eggs
10 - 1 cup whole milk
11 - Vegetable oil for deep-frying (minimum 3 inches)

→ Creamy Dipping Sauce

12 - 1/2 cup mayonnaise
13 - 2 tablespoons sour cream
14 - 1 tablespoon ketchup
15 - 1 teaspoon prepared horseradish
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon garlic powder
18 - 1/4 teaspoon cayenne pepper
19 - Salt and black pepper to taste

# How to Make It:

01 - Whisk together mayonnaise, sour cream, ketchup, horseradish, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper in a small bowl. Cover and refrigerate until serving.
02 - Peel the onion and trim 1/2 inch from the top, leaving the root intact. Place onion cut-side down. Starting 1/2 inch from the root, make 12–16 vertical cuts downward to create petals without cutting through the root. Turn onion over and gently separate petals.
03 - In a large bowl, combine flour, paprika, garlic powder, dried oregano, salt, black pepper, and cayenne pepper. Whisk to blend evenly.
04 - In a separate bowl, beat eggs with whole milk until fully combined.
05 - Coat the onion thoroughly with the flour mixture, ensuring the petals are covered. Shake off any excess flour.
06 - Dip the floured onion into the egg mixture, making sure the liquid reaches between each petal.
07 - Return the onion to the flour mixture for a second coating, pressing lightly to adhere. Remove excess flour by shaking gently.
08 - Heat at least 3 inches of vegetable oil in a deep fryer or heavy pot to 375°F (190°C).
09 - Using a slotted spoon or spider, carefully lower the onion cut-side down into hot oil. Fry for 6 to 8 minutes, turning occasionally for even browning, until golden and crispy.
10 - Remove the onion from oil and drain on paper towels. While hot, lightly season with salt.
11 - Present immediately alongside the chilled creamy dipping sauce.

# Expert Suggestions:

01 -
  • It looks absolutely showstopping but takes less than an hour from start to table.
  • The contrast between the crispy, golden outside and the tender layers inside is genuinely addictive.
  • That creamy, tangy dipping sauce is honestly better than any restaurant version I've tasted.
02 -
  • The oil temperature is non-negotiable—too cool and you get a soggy, greasy onion that tastes like sadness; too hot and the outside burns before the inside softens.
  • Don't skip the double dredging step; that second flour coating is what gives you that shatteringly crispy exterior that people remember.
  • Room temperature onions fry more evenly than cold ones, so take it out of the fridge at least 10 minutes before prep.
03 -
  • A blooming onion cutter exists and actually works—if you're making these regularly, it takes the guesswork and knife skills anxiety completely out of the slicing step.
  • The horseradish in the sauce is the secret weapon nobody expects; start with a full teaspoon because it brings everything into focus.
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