Ingredients
For the Onion
- 1 large sweet onion (such as Vidalia onion)
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 2 eggs
- 1 cup milk
- Oil for frying
For the Dipping Sauce
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tsp prepared horseradish
- ½ tsp paprika
- ¼ tsp garlic powder
- Pinch of salt and pepper
Instructions
- Peel the onion and cut about ½ inch off the top (not the root end).
- Place the onion root-side down. Starting about ½ inch from the root, make 12–16 cuts downward to create “petals.”
- Gently spread the petals apart.
- In one bowl, combine flour and seasonings.
- In another bowl, whisk eggs and milk.
- Coat the onion thoroughly with the flour mixture, getting between the petals.
- Dip into the egg mixture, then coat again with the flour mixture.
- Heat oil to 375°F (190°C).
- Fry the onion root-side up for 3–4 minutes, then carefully turn and fry another 3–4 minutes until golden brown.
- Drain on paper towels.
Sauce
Mix all sauce ingredients together and chill until ready to serve.
Serving Tips
- Serve immediately while hot and crisp.
- Pair with burgers, barbecue, or grilled steak.
- Sprinkle with extra paprika or chopped parsley for presentation.
Yield: 1 large blooming onion (4–6 appetizer servings).
