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A close-up showcases the crispy, golden-brown layers of delicious Blooming Onions, perfect as a shareable appetizer.

Best Blooming Onion Recipe

Recreate the iconic fairground treat at home with this recipe for a perfectly crispy and flavorful blooming onion. From choosing the right onion to mastering the frying process, this guide provides step-by-step instructions for an impressive and utterly delicious appetizer that's sure to wow your guests.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large or jumbo yellow or Vidalia onion
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper optional
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup buttermilk
  • 1 large egg
  • 6-8 cups vegetable oil, for frying

Equipment

  • Large, heavy-bottomed pot or Dutch oven
  • sharp knife
  • cutting board
  • whisk
  • Shallow dishes or pie plates
  • Tongs or slotted spoon
  • paper towels
  • Blooming onion cutter (optional)
  • Deep-fry thermometer

Method
 

  1. Peel the onion, leaving the root end intact.
  2. Place the onion root-side down on a cutting board.
  3. Make cuts from about 1/2 inch from the root end to about 1/2 inch from the top, rotating the onion 1/4 turn after each cut until you have 12-16 evenly spaced cuts. Be careful not to cut through the root end!
  4. Carefully separate the petals of the onion, working from the outside in.
  5. In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and pepper.
  6. In another shallow dish, whisk together the buttermilk and egg.
  7. Dredge the blooming onion in the flour mixture, making sure to coat all the petals thoroughly, inside and out. Shake off any excess flour.
  8. Dip the floured onion into the buttermilk mixture, again making sure to coat all the petals. Let any excess drip off.
  9. Dredge the onion in the flour mixture a second time, pressing the flour into the petals to ensure a thick, even coating.
  10. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C).
  11. Carefully lower the blooming onion into the hot oil, root-side up.
  12. Fry for about 5-7 minutes, or until the onion is golden brown and crispy. Use tongs or a slotted spoon to carefully turn the onion over and fry for another 3-5 minutes, or until it's evenly cooked.
  13. Remove the blooming onion from the oil and place it on a plate lined with paper towels to drain off any excess oil.
  14. Serve immediately with your favorite dipping sauce.

Notes

For extra crispy petals, chill the cut onion in the freezer for 30 minutes before dredging. Maintain the oil temperature at 350°F (175°C) for even cooking. Serve with spicy ranch, blooming onion sauce (copycat Outback), sweet chili sauce, or honey mustard. Adjust seasoning to taste; add more cayenne pepper for spice or a pinch of sugar for sweetness. To keep warm, place the cooked onion in a preheated oven (200°F or 95°C). Be careful when frying. Never leave hot oil unattended. Use a deep-fry thermometer and keep a fire extinguisher nearby.