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    You are in: Home / Deep-fried / Blooming Onion Recipe
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    Blooming Onion

    Blooming Onion. Photo by Rita~

    1/2 Photos of Blooming Onion

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Rita~'s Note:

    A take off from Outback! Yes fattening!

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    Units: US | Metric



    1. 1
      Beat together the egg and buttermilk in a medium bowl.
    2. 2
      Combine the flour, salt, pepper, cayenne, oregano, thyme, cumin and old bay in a separate bowl.
    3. 3
      Slice 3/4" to 1" off the top and bottom of the onion and remove skin.
    4. 4
      Cut out a 1" core and slice about 3/4 of the way down to create petals.
    5. 5
      Place the onion in boiling water to separate the petals.
    6. 6
      Let cool.
    7. 7
      Dip the onion into the milk mixture.
    8. 8
      Dip the coated onion into the flour mixture, covering liberally.
    9. 9
      Repeat process.
    10. 10
      Let onion set in the refrigerator for 15 minutes before frying.
    11. 11
      Heat vegetable oil in a deep fryer or pot to 350 degrees.
    12. 12
      Fry the onion right side up for 10 minutes until brown.
    13. 13
      Drain on a rack or paper towel.
    14. 14
      Combine ingredients for dipping sauce and serve.

    Ratings & Reviews:

    • on February 10, 2009


      Great recipe but I want to offer a little suggestion and ask for advice from others who had made this. I made this as written twice but thought the crust was too dark(an unappealing almost burned brown color) at 350 degrees using my Bravetti Platinum Pro deep fryer. So on the third try I changed it to 325 degrees...MUCH better.(same frying time 10 minutes for a very large vidalia onion) Now for the other challenge the recipe did not state how long to par-boil the onion. The first try I did six minutes but flower collapsed. The second try I cut the time in half to 3 minutes but the onion was almost raw and the petals did not coat properly except on the outside. The third try I did 5 minutes which I think is about right EXCEPT the flower collapsed again after coating due to the weight. (everything tasted wonderful but was visually unaesthetic). I THINK the problem might be resolved by NOT cutting the core all the way through to the other side and instead leave the base intact 1/2"- 3/4". Anyone here have a similar experience and would like to share their strategy? One other alteration I made on the third try was reducing the amount of buttermilk from 1 cup to 3/4 cup. It may have been the brand I was using but on the first two attempts I thought the batter was too thin. After I reduced it to 3/4 cup I thought the coating clung much better. Thanks Rita for sharing your recipe.

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    • on October 29, 2003


      Rita this was absolutely wonderful. We had some friends up and I made this and served with steak and baked potatoe. They were really impressed. Thanks so much. I will need to make more next time.

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    • on August 20, 2014


      Rating is for the onion only. Decreased the cayenne & sliced the onions into rings; mixed the wet & dry ingredients together, dipped & fried...delicious! I also didn't make the dip as we like them with hot sauce. Served with sliced garden tomatoes, corn on the cob & king crab legs. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Blooming Onion

    Serving Size: 1 (199 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 316.5
    Calories from Fat 111
    Total Fat 12.4 g
    Saturated Fat 2.3 g
    Cholesterol 56.5 mg
    Sodium 1495.5 mg
    Total Carbohydrate 44.5 g
    Dietary Fiber 3.5 g
    Sugars 11.2 g
    Protein 8.3 g

    The following items or measurements are not included:

    Old Bay Seasoning


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