Blooming Onion Crispy Appetizer (Printable)

Giant onion petals fried crispy and served with zesty creamy dipping sauce.

# What You Need:

→ Blooming Onion

01 - 1 large sweet onion (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 frying (enough to submerge 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

# Directions:

01 - Combine mayonnaise, sour cream, ketchup, horseradish, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper in a small bowl. Whisk until smooth, 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 downward cuts all around to create 12–16 petals without slicing through the root. Invert and gently separate the petals.
03 - In a large bowl, whisk together flour, paprika, garlic powder, oregano, salt, black pepper, and cayenne pepper.
04 - In a separate bowl, beat eggs with whole milk until fully blended.
05 - Coat the onion thoroughly in the seasoned flour mixture, ensuring to get between all petals. Shake off excess flour.
06 - Immerse the floured onion into the egg and milk mixture, coating all surfaces and between the petals.
07 - Return the onion to the flour mixture, pressing lightly to adhere well. Shake off any excess.
08 - Fill a deep pot or fryer with vegetable oil to a depth of 3 inches and heat to 375°F (190°C).
09 - Using a slotted spoon or spider, carefully lower the onion cut-side down into the hot oil. Fry for 6 to 8 minutes, turning occasionally, until golden and crisp.
10 - Remove the onion from oil and drain on paper towels. Lightly season with salt while still hot.
11 - Present immediately alongside the prepared creamy dipping sauce.

# Expert Advice:

01 -
  • It looks impossibly fancy but honestly just requires patience and a sharp knife—no special skills needed.
  • That crispy-outside, tender-inside contrast hits different every single time.
  • You'll have homemade dipping sauce that tastes way better than anything bottled.
02 -
  • The root end is everything—it keeps the petals from falling apart, so respect that little knob of onion even though it's awkward to hold.
  • Oil temperature makes or breaks this dish; invest two seconds in a thermometer because guessing will ruin your evening.
  • Don't skip the double-dredging step—that's what creates the contrast between the shatteringly crispy outside and the tender onion inside.
03 -
  • If you own a blooming onion cutter, use it—it takes the anxiety out of making perfectly even petals.
  • Chill your prepared onion for 10 minutes before frying; this helps the coating stick better and fry more evenly.
  • Have everything prepped and ready before the oil hits temperature—once it's hot, you move quickly.
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