Bloomin’ Onion Copycat

Easily one of the best appetizer recipes that you can make at home with simple ingredients!

I really thought that making a bloomin’ onion would be super complicated and difficult and then it wasn’t. It’s not too far off a process than fried chicken other than having to prep the onion by slicing it. Overall, a really solid recipe that tastes like any restaurant bloomin’ onion, which means I can make it any time I want and most of the ingredients are ones that I would have on hand and I’m sure a lot of people would have on hand already.

What You Need:

For the Sauce:

• 2 Tbsp. mayonnaise

• 2 Tbsp. sour cream

• 1 1/2 tsp. ketchup

• 1/2 tsp. Worcestershire sauce

• 1 Tbsp. horseradish, drained

• 1/4 tsp. paprika

• Cayenne pepper to taste

• Salt and pepper to taste

For the Bloomin’ Onion:

• 1 large (1 lb) sweet yellow onion

• 2 1/2 cups all purpose flour

• 1 tsp. cayenne pepper

• 2 Tbsp. paprika

• 1/2 tsp. dried thyme

• 1/2 tsp. dried oregano

• 1/2 tsp. ground cumin

• 2 large eggs

• 1 cup milk

• 1 gallon neutral oil for frying

Directions:

1. For the Sauce: Combine all ingredients and then refrigerate while you prepare the onion.

2. For the Bloomin’ Onion: Cut off about 1/2-inch from the pointy end of the onion and peel.

3. Place onion cut side down onto a cutting board.

4. Make a cut starting 1/2-inch away from the root down - making a total of 4 evenly spaced cuts.

5. Then continue to make 16 evenly spaced cuts.

6. Turn the onion over and gently separate the outer parts.

7. In a large bowl, combine flour, cayenne, paprika, thyme, oregano, cumin, and 1/2 tsp. black pepper.

8. In a smaller but deep bowl, whisk together eggs, milk, and 1 cup water.

9. Place onion in a separate bowl cut side up and pour flour over the top.

10. Cover the bowl with a plate and shake to fully coat the onion with flour.

11. Remove onion and pat off excess flour, then fully submerge in egg mixture with a slotted spoon.

12. Remove and let excess drip off. Then place back into the bowl with the flour and repeat process with shaking to coat.

13. Chill onion in refrigerator while heating oil to 400 degrees in a large deep pot.

14. Pat excess flour off onion and lower the onion into the hot oil with a skimmer or spider strainer.

15. Lower oil temperature down to about 350 degrees. Cook until onion is golden.

16. Drain on a paper towel and salt to taste.

17. Serve hot with chilled sauce to dip petals in!

Recipe from All She Cooks