Introduction

The Awesome Blossom is a crispy, flavorful fried onion appetizer that looks as impressive as it tastes. Paired with a tangy, creamy dipping sauce, it’s perfect for sharing at parties or enjoying as a delicious 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 varies depending on pot or fryer 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

Step 1: In a small mixing bowl, combine mayonnaise, sour cream, ketchup, prepared horseradish, sweet paprika, salt, black pepper, and cayenne pepper. Stir well until all ingredients are fully blended. Transfer the dipping sauce to a small bowl, 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. The oil should be deep enough to fully submerge the onion when frying.
Step 3: Trim about ½ inch off the top of the onion to create a flat surface. Flip it over and trim just the roots slightly, 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. Make 4 cuts evenly spaced around the onion, slicing all the way through to the board, stopping about ½ inch from the root to hold the sections together.
Step 5: Make additional cuts within each quarter section to divide them into halves or thirds, being careful not to cut too close to the root. Repeat for all quarters.
Step 6: Carefully flip the onion over onto a large plate and gently separate the sections with your fingers to create a “bloomed” flower appearance.
Step 7: In a medium bowl, mix the flour, cornstarch, sweet paprika, garlic powder, salt, and black pepper until evenly combined.
Step 8: Pour the buttermilk into a separate bowl large enough to submerge the onion.
Step 9: Sprinkle up to ¼ cup of the flour mixture evenly over the entire surface of the onion, gently separating the petals for thorough coverage.
Step 10: Holding the onion root side up, dip it fully into the buttermilk, ensuring the liquid gets between all the petals.
Step 11: Lift the onion out with a slotted spoon and let excess buttermilk drip off. Place it back on the plate and generously coat with the remaining flour mixture, working the flour into all the petals for a thorough batter.
Step 12: Carefully lower the battered onion into the hot oil using a basket or spider and fry for 4 to 6 minutes, until golden brown and crispy.
Step 13: Remove the fried onion from the oil and let excess oil drip back into the pot or fryer. Place on a paper towel-lined plate to absorb remaining oil.
Step 14: Transfer the oil-drained awesome blossom to a serving plate and serve immediately with the prepared dipping sauce.
Step 15: Enjoy the blossom warm and fresh. The dipping sauce can be prepared up to 48 hours ahead and refrigerated in an airtight container.

Tips & Variations

Use a sharp knife for clean cuts to help the onion “bloom” evenly without tearing.
Vidalia onions are ideal for their sweet flavor, but any large, mild onion can work.
Adjust cayenne pepper in the dipping sauce to control the heat level.
Make sure the oil temperature stays steady around 375°F for even frying and crispiness.
Serve with additional dipping sauces like ranch or spicy aioli for variety.

Storage

This fried onion appetizer is best enjoyed fresh and warm. It is not recommended to refrigerate or freeze the awesome blossom as it will lose its crispiness. The dipping sauce, however, can be made up to 48 hours in advance and stored in the refrigerator in an airtight container. If needed, gently reheat the blossom briefly in a hot oven to restore some crispness, but for best results, serve immediately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of onion?

Yes, while Vidalia onions are preferred for their sweetness and size, any large, mild onion can be used to create a similar effect.

How do I keep the onion intact while cutting?

Make sure to stop cutting about ½ inch from the root and keep the root intact as it holds the petals together during frying.

Crispy Fried Onion Blossom with Spicy Dipping Sauce Recipe

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4.7 from 99 reviews

This Awesome Blossom recipe is a deliciously crispy and beautifully presented fried onion appetizer, served with a tangy and mildly spicy dipping sauce. Made by battering a large Vidalia onion and deep-frying until golden, this flavorful dish is perfect as a party snack or starter.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Yield: 4 servings 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

Fried Onion Blossom

Vegetable oil (amount varies depending on fryer or pot size, enough for deep frying)
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 mixing bowl, combine mayonnaise, sour cream, ketchup, horseradish, sweet paprika, salt, black pepper, and cayenne pepper. Stir well until fully blended. Transfer to a small serving bowl and cover with plastic wrap until ready to serve.
Heat the oil: Add vegetable oil to an electric fryer or large 6 to 8-quart pot and heat to 375°F (190°C). Ensure the oil is deep enough to fully submerge the onion for frying.
Trim and peel the onion: Cut about ½ inch off the top of the onion to make a flat surface. Flip it to the root side and trim just barely off the roots while keeping the root intact. Peel off the outer skin and discard.
Cut the onion into quarters: Place onion cut side down on a stable surface. Starting about ½ inch from the root, make a downward cut all the way through the onion to the board. Repeat to create 4 equal quarter sections, keeping them attached at the root.
Make additional cuts: In each quarter, cut again to divide sections into halves or thirds, being careful not to cut too close to the root. Repeat until all quarters are sliced, defining all the petals.
Bloom the onion: Carefully flip the onion over onto a large plate and gently spread apart the sections with your fingers to create a flower-like blossom.
Prepare the flour mixture: In a medium bowl, mix all-purpose flour, cornstarch, sweet paprika, garlic powder, salt, and black pepper until evenly combined.
Prepare the buttermilk bath: Pour 1½ to 2 cups of buttermilk into a bowl large enough to dip the onion fully.
Coat with initial flour: Using your hands, sprinkle up to ¼ cup of the flour mixture over the entire onion, carefully separating the petals to ensure flour gets between all slices.
Dip in buttermilk: Holding the onion carefully to keep it intact, dip it root side up into the buttermilk, fully submerging it so the liquid reaches between all petals.
Coat with remaining flour: Lift the onion out with a slotted spoon, letting excess buttermilk drip back. Place it back on the plate and sprinkle the remaining flour mixture thoroughly over all petals, sides, and openings to ensure full coating.
Fry the onion: Gently place the battered onion into the hot oil using a basket or spider. Fry for 4 to 6 minutes until the coating is golden brown and crispy.
Drain excess oil: Remove the fried onion from oil carefully, letting excess oil drip off, then set on a paper towel-lined plate to absorb any remaining oil.
Serve: Transfer the drained onion to a serving plate and serve warm with the prepared dipping sauce.
Storage note: This appetizer is best enjoyed warm and fresh. The dipping sauce can be prepared up to 48 hours in advance and refrigerated in an airtight container. Reheating or freezing the onion is not recommended.