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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Prepare the flour mixture: In a medium bowl, mix all-purpose flour, cornstarch, sweet paprika, garlic powder, salt, and black pepper until evenly combined.
  8. Prepare the buttermilk bath: Pour 1½ to 2 cups of buttermilk into a bowl large enough to dip the onion fully.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Serve: Transfer the drained onion to a serving plate and serve warm with the prepared dipping sauce.
  15. 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.

Notes

  • Use a large Vidalia onion for the best sweetness and size for blooming.
  • Keep the root intact when cutting to hold the onion together while frying.
  • Ensure oil temperature is maintained at 375°F for crispy, even frying.
  • Do not overcrowd the fryer to prevent soggy coating.
  • Best served immediately for optimal crispness; leftovers may lose texture.

Keywords: fried onion blossom, blooming onion, appetizer, dipping sauce, party snack, fried onion

Find it online: https://cookedbycleo.com/crispy-fried-onion-blossom-with-spicy-dipping-sauce-recipe/