This favorite restaurant appetizer gets its name because of its resemblance to flower petals. Now you can make your own Outback-style bloomin’ onion at home! Tip: Refrigerating the onion before frying helps the breading adhere more easily.
Makes 1 Bloomin’ Onion
Preparation time: 45 minutes
1 large sweet yellow onion, such as Vidalia
2 ½ cups all-purpose flour
1 teaspoon cayenne pepper
2 tablespoons paprika
½ teaspoon dried oregano
1 teaspoon seasoned salt
1 teaspoon garlic powder
Freshly ground black pepper
2 large eggs
1 cup whole milk
1 gallon peanut oil
Salt, to taste
L&B Mojito Lime Aioli (from our meat department), for serving
L&B Chipotle Aioli (from our meat department), for serving
- Cut the top of the onion; place it cut-side down, and, using a sharp knife, make ½-inch cuts in a circular motion to create “petals.”
- Flip the onion over and, using your hands, begin coaxing apart its layers.
- In a large bowl, combine flour, cayenne, paprika, oregano, salt, garlic powder and black pepper.
- Place the onion cut-side down in the bowl, cover with a plate, and shake to coat onion and each “petal.” Shake off any excess flour.
- Meanwhile, in a separate medium bowl, mix eggs with milk. Dip onion in egg wash cut-side down; shake off excess egg wash and return onion to flour mixture to coat a second time. Shake off any excess flour.
- In a deep-fryer or a heavy Dutch oven, heat oil to 375 F, adding enough oil so the entire onion will be able to float.
- In the deep-fryer or Dutch oven, add the onion cut-side down in the oil for 2-3 minutes, then carefully flip the onion and allow it to fry for an additional 2-3 minutes or until the batter is golden brown.
- Move it to a plate covered in paper towels to drain off excess oil and season with a little salt.
- Serve immediately with L&B Mojito Lime Aioli or L&B Chipotle Aioli for dipping.
Recipe source: Popsugar