Blooming Onion
This crowd pleasure is from The Pioneer Woman
Ingredients
- 1 large yellow onion
- 2 cups buttermilk
- 1 1/2 cups All Purpose flour
- 2 tsp kosher salt, plus more for sprinkling
- 3/4 tsp baking powder
- 3/4 tsp black pepper
- 1/2 tsp cayenne pepper
- Canola Oil for frying
- For the Dipping Sauce:
- 1/4 cup mayonnaise
- 1 Tbsp ketchup
- 1/2 Tbsp prepared horseradish
- 1/4 tsp paprika
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1/8 tsp dried oregano leaves
- pinch cayenne pepper
Instructions
- For the onion: Trim 1/2 inch from the top (stem-end) of the onion, and peel the outer skin from the onion. Flip the onion over and place it, root-end up, on a cutting board. Trim the dried part of the root. Starting about ½ inch from the root, insert a sharp paring knife into the center of the onion and cut down until the knife meets the cutting board. Repeat downward cuts all the way around the onion, spacing about 1/2 inch apart, for a total of about 16 sections. Be sure the knife cuts are meeting in the middle of the onion, but not going through the root.
- Place the onion in a medium bowl, and use your fingers to gently separate the “petals." Pour the buttermilk evenly over the onion. Cover and chill for at least 1 hour or up to overnight.
- For the dipping sauce: In a small bowl, combine the mayonnaise, ketchup, horseradish, paprika, salt, black pepper, oregano, and cayenne pepper. Cover and refrigerate until ready to use.
- In a large bowl, whisk together the flour, salt, baking powder, black pepper, and cayenne pepper. Set aside.
- In a large (6 to 8 quart) Dutch oven, heat 2 ½ inches of oil over medium heat to 375°F, leaving at least 3 inches of space between the oil and top of the pot. Remove the onion from the buttermilk, allowing the excess to drip off, and place on a rimmed baking sheet. Sprinkle evenly with the flour mixture, separating the “petals” with your fingers to ensure all pieces are evenly coated.
- Lift the onion and flip it, cut side down, gently shaking to remove excess flour. Using a spider or slotted spoon, carefully lower the onion into the oil, cut-side down; fry until lightly browned, 3 to 4 minutes. Carefully flip the onion, and continue frying, until golden brown and crisp, 2 to 3 minutes.
- Using a slotted spoon, transfer the onion to a paper towel-lined baking sheet. Sprinkle the onion with additional salt. Serve hot with dipping sauce.