This is such a fun dish to serve up as an appetizer because guests always love it! Who doesn’t love a Blooming Onion?! This one tastes just as good as the one you can get at Outback Steakhouse! You can get a handy blooming onion cutter if you want to make these often!
This tastes best with a big sweet white onion (such as Vidalia) but if you only have regular onions on hand, that works too! Be sure to cut the wedges nice and thick. Once your onions are breaded, I like to let them sit about 10 minutes and then tap the rack they are on to remove any excess flour. This just helps keep your oil clean!
Be sure not to overcrowd your pan or fryer in order to allow all of the onion bits to get crispy!
BLOOMING ONION BITES WITH DIPPING SAUCE
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 2 teaspoons ketchup
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon horseradish mayo sauce or regular horse radish
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 large sweet onion or 2 medium onions
- 2 cups all-purpose flour
- 1 teaspoon cayenne pepper
- 1 tablespoons paprika
- 1/2 teaspoon each thyme and oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 2 large eggs
- 1 cup milk
- Oil for frying
- Seasoning salt
- Combine all dip ingredients and set aside.
- Cut the onion in half and make slices down the onion to make wedges. In a bowl, toss flour and seasonings except seasoning salt. In a second bowl, whisk eggs, milk and 1/2 cup water.
- Ensure onion slices are separated and place the onion wedges in a large ziploc bag. Add about 3/4 cup of the flour mixture and shake well to coat. Using a fork, gently lift out about 6 onion wedges and put them into the egg mixture. Using a fork, remove them from the egg mixture and into the flour mixture in the bowl. Toss to coat. (So it’s Flour. Egg. Flour.)
- Place on a rack while coating all of the onions. Gently tap the rack to remove excess flour before frying.
- Heat deep fryer or a couple of inches of oil in a pan to 360-375 degrees. Place the onions into the deep fryer or oil in small batches for about 6 minutes or until browned and crispy. Be sure not to overcrowd them. Remove from oil, drain on paper towels and sprinkle with seasoning salt.
- Serve hot with dipping sauce.
Adapted from Food Network Magazine!