Bloomin’ Onion

Women LOVE the Bloomin’ Onion 😉


Spicy Dipping Sauce:


In a medium size bowl combine all the sauce ingredients then season with salt and pepper to taste. Set aside until ready to use.

Slice the top off the onion (opposite of the root) and peel. Flip the onion over on the cut side. Slice 1/2 inch from the root and 1/4 inch slices all the way around the onion. (Make sure to keep the root in tact). Flip the onion over and it should “bloom” or the onion pedals should fan out.

In a large bowl combine the flour, corn starch, baking powder, smoked paprika, garlic powder, chili powder, salt, and pepper. Dredge the blooming onion in the season flour.

In a separate large bowl whisk and combine the milk, buttermilk, pickle juice, eggs, and a little salt and pepper. Get the blooming onion (that has been dredged in flour) completely wet in the milk and egg mixture then go right back in the seasoned flour. (Make sure to get in-between all the onion pedals with the wet mixture and seasoned flour).

In a deep fryer filled no more than 1/2 way with vegetable oil, heat to 375 degrees Fahrenheit. Safely lower the onion into the oil using a spider. Deep fry for about 5-7 minutes or until nice and golden brown. Remove the onion and drain on a wire rack then immediately season with salt.

(Warning!!!: Make sure the oil is not filled too high in the deep fryer. When you lower the onion into the hot oil, it will rise and risk spilling over the pot potentially causing a grease fire if not careful).

Serve the crispy blooming onion with the sauce on the side and optionally garnish with chopped parsley.


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