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Crispy Fried Onion Blossom with Spicy Dipping Sauce Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/crispy-fried-onion-blossom-with-spicy-dipping-sauce-recipe/