Description

This restaurant-style Crispy Bloomin’ Onion is a show-stopping appetizer featuring tender, sweet Vidalia onions, battered and deep fried to perfection. Each bloom opens into a gorgeous, golden flower that’s irresistibly crunchy on the outside and tender inside, served alongside a tangy, zesty dipping sauce. Perfect for game days, gatherings, or whenever you want to impress with a fun, shareable snack.

Ingredients

Scale

Batter

1/3 cup cornstarch
1 1/2 cups all-purpose flour
2 teaspoons minced garlic
2 teaspoons paprika
1 teaspoon salt
1 teaspoon black pepper
24 oz beer (about 2 standard bottles or 3 cups)
4 Vidalia onions

Seasoned Flour

2 cups all-purpose flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

Dipping Sauce

1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
Dash black pepper
Dash cayenne pepper

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Instructions

Prepare the Seasoned Flour: In a medium bowl, whisk together all seasoned flour ingredients: flour, paprika, garlic powder, black pepper, and cayenne. Set aside for dredging the onions later.
Make the Dipping Sauce: In a separate bowl, thoroughly mix together the mayonnaise, ketchup, creamed horseradish, paprika, salt, oregano, black pepper, and cayenne. Cover and refrigerate for at least 2 hours to let the flavors meld.
Mix the Batter: In a large mixing bowl, whisk together cornstarch, flour, minced garlic, paprika, salt, and black pepper. Gradually pour in the beer, whisking until you achieve a smooth, lump-free batter.
Cut and Bloom the Onions: Trim the top of each Vidalia onion and peel off the skin, keeping the root end intact. Using a sharp knife, cut each onion into 12 to 16 wedges—start at the top and cut downward—being careful not to slice through the root. Remove about 1 inch from the center petals to make room for blooming. Soak cut onions in ice-cold water for several minutes to encourage blooming, then drain thoroughly.
Coat the Onions: Dredge each bloomed and drained onion in the seasoned flour, making sure to get between the petals. Shake off any excess flour. Next, dip each onion into the prepared batter, ensuring every petal is well coated.
Deep Fry the Onions: Heat oil in a deep fryer or large heavy pot to 375–400°F (190–200°C). Carefully place one onion at a time into the oil, root side up, and fry for about 1 1/2 minutes per side, or until deeply golden and crisp. Avoid overcrowding; fry in batches if needed.
Drain and Serve: Using a slotted spoon, transfer fried onions to a plate lined with paper towels to drain excess oil. Serve immediately while hot and crispy with the chilled dipping sauce on the side.

Notes

Use sweet Vidalia onions for the best flavor and bloom; other sweet onion varieties work in a pinch.
Soaking onions in cold water helps them bloom open and crisp up better when fried.
Keep the batter cold; a cold batter helps create a crisper coating.
Cut the onions carefully, ensuring you do not cut through the root, so the bloom stays intact during frying.
Serve immediately for the crispiest texture.
Leftover sauce keeps well refrigerated for up to 1 week.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 onion with sauce
Calories: 520
Sugar: 7g
Sodium: 990mg
Fat: 30g
Saturated Fat: 6g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 4g
Protein: 7g
Cholesterol: 18mg