Deep-Fried Blooming Onion
Okay, so this recipe can be a bit of a bitch to prepare; watering, stinging eyes from slicing onions, trying desperately not to cut too close to the root so the whole thing doesn’t fall apart, ensuring the oil level isn’t too high that the pot overflows – yes this did happen!
And while it is far from the prettiest thing I have ever cooked, it is damn delicious!
If you are an onion ring fan, then you must cook this Deep-Fried blooming onion right now! If it’s 7 am in the morning, have it for breakfast! Even brunch, lunch, afternoon tea, dinner and dessert!!!!!
Makes 2 – 3 blooming onions depending on the size of your onions!
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 3 medium Eggs
- A dash of Milk
- 2 cups Plain Flour
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 2-3 large Onions
- 2 tbsp Fresh Parsley
- 2 Spring Onions, Finely Diced
- 2 tbsps Mayonnaise
- 1 tbsp Sriracha Sauce
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How to Make Deep-Fried Blooming Onion:
- Whisk the eggs and milk together in a largish bowl.
- In a separate bowl combine flour and spices and mix well.
- If you have a deep fryer set the temp to 180°C, If not, fill a pot with about 10 to 12cms of rice bran or canola oil and heat over medium heat to 180°C.
- Peel the onion and cut the smallest amount possible from the roots so the onion sits flat.
- Start slicing the onion from the top, downward, until about three-quarters of the way down. Don’t go too far or you’ll cut through the root and it will fall apart.
- I find the easiest way is to cut it like you would a pizza, create quarters first, then slice through each quarter again and then again. Or if you find it easier you can sit the onion upside down and start slicing a centimetre or two from the root down to the board.
- Gently loosen the wedges.
- Now things get a little messy!
- Coat the onion in flour, making sure the flour gets in all of the sections and slices.
- Next coat the onion with the egg mix, again ensuring the egg wash gets into as many parts of the onion as possible and then repeat with the flour.
- Now you are ready to fry! Using a skimmer or large slotted spoon and tongs gently immerse the onion in the hot oil root side up. The oil will bubble up quite a lot so keep an eye on it.
- Once the blooming onion is a dark golden brown and crispy remove it from the oil and drain on paper towel.
- Combine the Sriracha Sauce and mayonnaise in a small bowl.
- Garnish with spring onions and parsley or coriander and serve with your favourite dipping sauce!