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Outback-Style Crispy Blooming Onion
Melissa Hart

Outback-Style Crispy Blooming Onion

The trick is cutting deep enough to separate petals without slicing through the root. Chill the opened onion in ice water, dry it aggressively, and push seasoned flour between every layer. Wet crevices are where the coating slides off.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 large sweet onion
  • 2 cups all-purpose flour
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 2 large eggs
  • 1 cup whole milk
  • 6 cups peanut oil

Method
 

  1. Trim the onion top, leave the root intact, and cut downward into 16 wedges that stop 1/2 inch above the root.
  2. Soak the onion cut-side down in ice water for 20 minutes, then drain and blot between the petals until dry.
  3. Mix the flour, paprika, garlic powder, cayenne and salt in one bowl and whisk the eggs with the milk in another.
  4. Work flour between the petals, dip the onion in the egg mixture, coat it with flour again, and shake off loose powder.
  5. Lower the onion cut-side down into 350°F oil and fry for 8 to 10 minutes, turning once, until the petals are crisp and deep golden.