How To Make A Blooming Onion
'Here I'll show you how to make a blooming onion in the most delicious way possible. Served with a sriracha-lime mayo dip, this is a blooming onion recipe to be reckoned with!'
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 1 Large White Onion
- 1 cup / 128g Plain White Flour
- 1 tbsp Paprika (can used smoked or a mix of both)
- 1 tsp Salt, plus extra to sprinkle for serving if desired
- 1 tsp Cayenne Pepper
- 1 tsp Garlic Powder
- 3/4 tsp Oregano
- 1/4 tsp Black Pepper
- 2 Eggs, beaten
- 1/2 cup / 125ml Milk
- Oil Suitable for deep frying (Vegetable, Sunflower, Rapeseed, Canola) Approx 1 litre
- Sriracha-Lime Mayo, to serve
Make a tiny slit across the tip (not the root) of your onion and peel the brown shell away.
Place the onion with the root facing up. With a knife, begin slicing around 1/2 inch away from the root in a circular motion. You should be able to create 12-16 even slices depending on the size of your onion.
Flip the onion and gently spread out the petals.
In one bowl combine your flour, paprika, cayenne pepper, oregano, garlic powder and salt & pepper. In a second, combine your eggs and milk.
Place your onion in the dry mix, then into the wet mix and finally back into the dry mix, ensuring you fully coat and get in between the petals each time. See recipe notes for best ways to do this.
In a suitably sized pot, heat up enough oil to cover the depth of the onion. You want to get it to about 350f/175c. Drop a petal in and if it vigorously sizzles, you're good to go. Using a ladle, slowly and carefully drop in your onion root side up. Allow to fry for around 10 seconds then flip the onion over to petal side up.
Depending on the size of your onion it should take around 6-10 minutes until done. You don't want to pull it out early as the batter with taste flakey/powdery, so ensure it's a deep golden colour before it comes out.
Place upside down on a paper towel to drain.
a) Coating the onion - The aim of the game is to get as little of the mix on your hands as possible, because mess. For best practice I find that placing a plate over the bowl of dry ingredients, shaking it, then flipping it upside down (holding tightly) coats the onion well. I then use two spoons to get between the petals. It's also important to shake the onion each time to get rid of excess flour/egg between the petals.
b) Deep Frying - Essentially you want to find the deepest pot you've got. If it's too shallow, when you lower the onion in the oil is gonna spill out everywhere. Not good.
c) Serving - You can pluck out the core before or after frying. This makes room for the dipping sauce.
d) Calories - Based on a share between 6 people without the dipping sauce. The dipping sauce contains 133 calories.