Craving a show-stopping appetizer that’s crispy, flavorful, and easy to make? This Ultimate Air Fried Blooming Onion is what you need! With its perfectly golden petals and a seasoning blend that packs a punch, this dish turns any meal into a special occasion.
Plus, with a side of irresistible dipping sauce, you’ll find it hard to resist. Ready to impress your friends and family? Let’s get started!
Steps
- Begin by peeling a large white onion and slicing off the top, ensuring the root is intact. Position the onion with the root facing upwards and make 12-16 cuts around it, starting about half an inch from the root. Flip the onion and gently separate the petals to create the blooming effect.
- Prepare the dry batter by mixing flour, paprika, cayenne pepper, oregano, garlic powder, salt, and black pepper in a large bowl. In another bowl, whisk together eggs and milk to form the wet batter.
- Coat the onion thoroughly by first dipping it into the dry batter, ensuring all petals are covered. Shake off any excess and then dip the onion into the wet batter, again making sure it reaches all crevices. Return the onion to the dry batter for a final coating, ensuring no petals stick together.
- Heat oil in a pot to 350°F (180°C), ensuring there’s enough to submerge the onion. Carefully place the onion root side up into the oil and fry for 2-3 minutes. Gently flip the onion when the petal tips start to darken, and continue frying until golden brown and crispy.
- Once fried, place the onion on paper towels to drain excess oil, and sprinkle with salt if desired. Serve the blooming onion with your choice of dipping sauce, like Sriracha Mayo or BBQ Mayo, for a delicious treat.
Ingredients
- 1 large white onion (approximately 1 lb/500g)
- 1.5 cups (225g) plain white flour
- 1/2 cup (125ml) milk
- 2 eggs, beaten
- 1.5 tablespoons paprika
- 1.5 teaspoons salt, plus extra for serving if desired
- 1.5 teaspoons cayenne pepper
- 1.5 teaspoons garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 4-8 cups (1-2 litres) oil with a high smoking point (such as vegetable, sunflower, rapeseed, or canola)
FAQ
- What type of onion should I use for a blooming onion?
- For the best results, use a large white onion, such as a ‘cannonball onion’. Sweet varieties like Vidalia also work well. The larger the onion, the bigger the petals, which helps prevent them from turning into crispy bits when fried.
- Can I bake a blooming onion instead of frying it?
- While baking is an option, it doesn’t achieve the same level of crispiness as frying does. Fried blooming onions tend to be much crispier and more satisfying.
- Do I need to freeze the onion before frying it?
- Freezing the onion after coating is suggested in some recipes, but testing has shown it makes minimal difference in the final product.
- What kind of oil is best for frying a blooming onion?
- Use oils with a high smoking point, such as sunflower, vegetable, or canola oil. Avoid olive oil, as it can smoke excessively during frying.
- What are some recommended dips for a blooming onion?
- Popular dips to pair with a blooming onion include Sriracha Mayo, BBQ Mayo, and Sweet Chilli Mayo. These add an extra layer of flavor to the dish.
Tips
- Choose the Right Onion: Opt for a large white onion, preferably a ‘cannonball onion’ or a sweet variety like Vidalia. The bigger the onion, the larger the petals, which helps prevent them from becoming overly crispy during frying.
- Coat Thoroughly: When coating the onion, ensure you cover each petal thoroughly with the flour and egg mixture. Shake off excess flour and egg to prevent the petals from sticking together and becoming clumpy.
- Fry with Care: Use an oil with a high smoke point, such as sunflower or canola oil, to avoid smoking up your kitchen. Ensure the oil is heated to 180°C/350°F before frying to achieve a crispy texture and prevent the onion from soaking up too much oil.
- Serve with Complementary Dips: Enhance the flavor of your blooming onion by serving it with dipping sauces like Sriracha Mayo, BBQ Mayo, or Sweet Chilli Mayo for an extra kick.
Equipment
- Deep Pot – A large pot suitable for deep frying.
- Slotted Spoon or Ladle – For safely lowering the onion into the hot oil and removing it.
- Kitchen Thermometer – To ensure the oil reaches and maintains the correct temperature (350F/180C).
- Sharp Knife – Necessary for making precise cuts in the onion.
- Mixing Bowls – Medium to large-sized bowls for mixing the batter and coating the onion.
