There are some appetizers that go beyond delicious and head straight for epic. That is the case with the bloomin’ onion, an appetizer that is usually reserved for those that visit a local steak house. Now that this recipe is available, you can enjoy the bloomin onion at home, anytime you want it.
Onion
– 1 large sweet yellow onion (e.g. Vidalia)
– 2 1/2 cups all-purpose flour
– 1 teaspoon cayenne pepper
– 2 tablespoons paprika
– 1/2 teaspoon dried oregano
– 1 teaspoon seasoned salt
– 1 teaspoon garlic powder
– Freshly ground black pepper
– 2 large eggs
– 1 cup whole milk
– 1 gallon corn oil
– Salt, to taste
Dipping Sauce
– 2 tablespoons mayonnaise
– 2 tablespoons sour cream
– 1 1/2 teaspoons ketchup
– 1/2 teaspoon Worcestershire sauce
– 1 tablespoon drained horseradish
– 1/4 teaspoon paprika
– Pinch of cayenne pepper
– Salt, to taste
– Freshly ground black pepper
DIRECTIONS:
Cut the top of the onion; place it cut-side down, and, using a sharp knife, make 1/2-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.”
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 375ºF, adding enough oil so that the entire onion will be able to float.
Meanwhile, in a separate bowl, combine dip ingredients until well-mixed. Set aside.
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 sauce.