Ingredients
Scale
- 2 large onions sweet, yellow, or white
- 2 ½ cups all purpose flour
- 1 teaspoon cayenne pepper
- 2 tablespoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 2 eggs
- 1 cup whole milk
- Canola oil for frying (enough to fully submerge the onions)
- Blooming Onion Sauce for serving
Instructions
- Peel the onions and remove their outer skin. Slice off the tops, placing the onions cut side down. Make four evenly spaced cuts from the root, then slice between the sections to create eight cuts. Gently separate the layers to reveal the 'petals.'
- In a bowl, whisk together flour, cayenne pepper, paprika, oregano, cumin, black pepper, and salt until well mixed.
- In a separate bowl, beat the eggs and combine with milk to prepare the egg wash.
- Coat each onion in the flour mixture, ensuring to cover the petals. Dip into the egg wash and return to the flour for a second coating, pressing to adhere. Repeat with the second onion.
- Heat oil in a deep fryer to 375°F (190°C). Carefully place one onion in the hot oil, root side down, and fry for about 10 minutes until golden and crispy. Repeat with the second onion.
- Remove the fried onions, placing them on paper towels to drain excess oil. Allow to cool slightly before serving.
Last Step:
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Ensure the oil is hot enough for optimal crispiness.
Serve with a delicious Blooming Onion sauce for an added flavor kick.
The onions can be prepped ahead of time for convenience.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 of onion
- Calories: 290
- Sugar: 1g
- Sodium: 490mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg