Crispy Fried Onion Blossom with Spicy Dipping Sauce Recipe

Introduction

The Awesome Blossom is a crispy, flavorful fried onion appetizer that looks as stunning as it tastes. With a perfectly seasoned batter and a tangy dipping sauce, it’s an impressive dish to serve at any gathering or as a special snack.

Ingredients

• 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
• Vegetable oil (for frying; amount varies by pot or fryer size)
• 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. Step 1: In a small bowl, combine mayonnaise, sour cream, ketchup, horseradish, sweet paprika, salt, black pepper, and cayenne pepper. Stir well, cover, and refrigerate until ready to serve.
2. Step 2: Heat vegetable oil in an electric fryer or large pot to 375°F, ensuring the oil is deep enough to fully submerge the onion.
3. Step 3: Trim about ½ inch from the top of the onion for a flat surface. Flip and trim just a little off the root, keeping it intact. Peel off the outer skin.
4. Step 4: Place the onion cut side down with the root side up. Starting about ½ inch from the root, make four evenly spaced cuts down to the board, quartering the onion but leaving the root connected.
5. Step 5: Make additional cuts within each quarter to split them into halves or thirds, being careful not to cut all the way through the root.
6. Step 6: Flip the onion over onto a plate and gently separate the sections with your fingers to create the “bloomed” flower shape.
7. Step 7: In a medium bowl, mix flour, cornstarch, sweet paprika, garlic powder, salt, and black pepper evenly.
8. Step 8: Pour buttermilk into a separate bowl large enough to fit the onion for dipping.
9. Step 9: Sprinkle up to ¼ cup of the flour mixture over the onion, carefully separating the petals to coat them well.
10. Step 10: Dip the onion root side up into the buttermilk, fully submerging it so the liquid reaches between the petals.
11. Step 11: Lift the onion out of the buttermilk with a slotted spoon, letting excess drip off. Place it back on the plate and coat thoroughly with the remaining flour mixture, ensuring coverage between all petals.
12. Step 12: Carefully lower the battered onion into the hot oil and fry for 4–6 minutes until golden and crispy.
13. Step 13: Remove the onion from oil and let excess oil drip away. Transfer to a paper towel-lined plate to absorb remaining oil.
14. Step 14: Serve the fried awesome blossom immediately with the prepared dipping sauce.
15. Step 15: Enjoy warm for best taste; avoid refrigerating or freezing the fried onion. The dipping sauce can be made up to 48 hours in advance and stored chilled.

Tips & Variations

• For a spicier dip, increase horseradish or add a dash of hot sauce to the sauce mixture.
• Use Vidalia onions or other sweet onions for milder flavor and better blooming effect.
• To ensure even frying, keep the onion fully submerged and avoid overcrowding the fryer.
• If buttermilk is unavailable, mix 1½ cups milk with 1½ teaspoons lemon juice or vinegar and let stand for 5 minutes as a substitute.

Storage

This fried onion is best eaten fresh and warm. It is not recommended to refrigerate or freeze it as the texture will suffer. The dipping sauce can be stored in an airtight container in the refrigerator for up to 2 days. Reheat the fried blossom briefly if needed, but crispness may diminish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of onion for this recipe?

While Vidalia onions are preferred for their sweetness and size, other large sweet onions like Walla Walla or Maui can also work well. Avoid very pungent onions as they may overpower the flavor.

How do I know when the oil is at the right temperature for frying?

Use a kitchen thermometer to heat the oil to 375°F. If you don’t have one, drop a small piece of batter into the oil; it should sizzle and float to the surface quickly without burning immediately.

Crispy Fried Onion Blossom with Spicy Dipping Sauce Recipe

Print Recipe

★★★★★

4.6 from 56 reviews

This Awesome Blossom recipe features a perfectly fried, crispy, and golden ‘bloomin’ onion’ served with a zesty and creamy dipping sauce made from mayonnaise, sour cream, ketchup, prepared horseradish, and a blend of spices. Ideal as a crowd-pleasing appetizer or party snack, this dish combines the sweet flavor of Vidalia onions with a crunchy, flavorful coating. The detailed preparation ensures the onion petals are fully coated and fried to perfection for an irresistible bite every time.

• Author: Daniel
• Prep Time: 25 minutes
• Cook Time: 6 minutes
• Total Time: 31 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

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 (for frying, amount varies depending on pot or fryer size)
• 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, prepared horseradish, sweet paprika, salt, black pepper, and cayenne pepper. Stir thoroughly until smooth. Transfer to a small bowl, cover with plastic wrap, and refrigerate until serving.
2. Heat the oil: Pour vegetable oil into an electric fryer or a large 6 to 8-quart pot and heat to 375°F. Ensure the oil depth allows the onion to be fully submerged for even frying.
3. Trim the onion: Slice about ½ inch off the top to create a flat surface. Flip the onion root side up and carefully trim the roots just enough to clean but keep the root intact. Peel off and discard the outer skin.
4. Cut the onion quarters: Place onion cut side down on a stable surface. Starting ½ inch from the root, make 4 evenly spaced vertical cuts down to the board, quartering the onion while leaving the root attached.
5. Cut the quarters into sections: Make similar vertical cuts in each quarter to divide them into halves or thirds, avoiding cutting too close to the root. Repeat for all quarters to create multiple petals.
6. Bloom the onion: Carefully flip the onion over and gently separate the petals with your fingers to create a flower-like blossom appearance.
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: Pour 1½ to 2 cups of buttermilk into a separate bowl large enough to submerge the onion.
9. Initial flour coating: Sprinkle up to ¼ cup of the flour mixture over and between the onion petals, ensuring good coverage.
10. Dip in buttermilk: Carefully pick up the onion and submerge it root side up into the buttermilk, allowing it to soak between the petals.
11. Final batter coating: Remove the onion with a slotted spoon and let excess buttermilk drip off. Place it back on the plate and thoroughly sprinkle the remaining flour mixture all over the onion, fully coating each petal and crevice.
12. Fry the onion: Carefully place the battered onion into the heated oil using a fryer basket or spider. Fry for 4-6 minutes or until golden brown and crispy.
13. Drain excess oil: Remove the fried onion, letting excess oil drip back into the fryer or pot. Transfer to a paper towel-lined plate to soak up remaining oil.
14. Serve: Place the drained awesome blossom onto a serving plate accompanied by the prepared dipping sauce.
15. Best consumption: Serve immediately while warm and fresh. Avoid refrigerating or freezing to retain crispiness. The dipping sauce can be prepared up to 48 hours in advance and stored chilled in an airtight container.

Notes

• Use a large Vidalia onion for ideal sweetness and size to get a perfect bloom.
• Maintain the root intact while cutting to keep the onion petals connected during frying.
• Ensure oil temperature is maintained at 375°F for crisp and evenly cooked onion.
• Gently separate and coat each petal individually with flour and buttermilk for maximum crispiness.
• The dipping sauce can be made ahead of time and refrigerated for up to 2 days.
• Do not refrigerate or freeze the fried onion blossom to preserve its crispy texture.
• Use a deep pot or electric fryer with sufficient oil to fully submerge the onion for even cooking.

Keywords: awesome blossom, bloomin onion, fried onion appetizer, crispy onion, dipping sauce, party snacks, American appetizer