Blooming Onion
Serves: 6
Leila Emmerich
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Mayonnaise3 tbsp
Ketchup1 tsp
Paprika1.5 tsps
Salt1 tsp
Ground Black Pepper1.5 tsps
Cayenne Pepper1
Egg1 cup
Milk1 cup
All-Purpose Flour1 tsp
Garlic Powder1 tsp
Dried Thyme1 tsp
Oregano (dried)1 tsp
Ground Cumin1 large
OnionDirections:
1
Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed
2
Beat egg and combine it with milk in a bowl large enough to hold the onion
3
In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin
4
Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin
5
Remove the 1-inch diameter core from the middle of the onion
6
Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again
7
Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections
8
Spread the petals apart to make coating easier
9
Dip the onion in the milk, then coat well with the flour mixture
10
Separate the petals again and sprinkle the flour mixture between them
11
Once you have coated all of the petals well, dip it into the milk and into the flour mixture again
12
Place in the refrigerator for at least 15 minutes while you preheat the oil
13
Pour enough oil to cover the onion into a deep fryer or deep pot
14
Preheat the oil to 350 degrees F (175 degrees C)
15
Fry the onion right side up in the oil for 10 minutes or until golden brown
16
Remove from oil and let drain in a rack or paper towels
17
Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center