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Instructions:
- Make the sauce
In a small bowl, combine all sauce ingredients until smooth. Cover and refrigerate until serving. This can be made up to 48 hours in advance.
- Prepare the onion
Heat the frying oil in a deep pot to 375°F (190°C).
Slice ½ inch off the top of the onion and peel it, keeping the root end intact.
Position root-side up and make 4 vertical cuts down the onion, evenly spaced and stopping ½ inch from the root.
Cut each section again to make 12–16 even petals.
Flip the onion over and carefully spread the petals apart with your fingers.
- Coat the onion
In a mixing bowl, whisk together flour, cornstarch, paprika, garlic powder, salt, and black pepper.
Pour the buttermilk into a separate bowl.
Dust the onion lightly with the flour mixture, ensuring you get between the petals.
Submerge the onion in buttermilk, then coat it thoroughly with the flour mixture again for a crispier finish.
- Fry the onion
Carefully lower the coated onion into the hot oil using a spider strainer or fryer basket.
Fry for 4–6 minutes until it turns deep golden brown and crispy.
Remove from oil and drain on paper towels.
- Serve
Plate the blooming onion immediately and serve with the chilled zesty dipping sauce.
Variations :
- Spicy Kick: Add more cayenne pepper to the flour mix or sauce if you like extra heat.
- Gluten-Free: Use a gluten-free all-purpose flour blend and double-check condiments for hidden gluten.
- Herbed Version: Add dried oregano or thyme to the flour mixture for an herbal twist.
- Cheesy Topping: Sprinkle with finely grated Parmesan cheese right after frying for extra flavor.
Tips :
- Always use a sweet onion variety like Vidalia for the best taste and texture.
- Keep the oil temperature steady at 375°F to avoid a soggy or greasy finish.
- Double-dipping in the flour mixture helps create an extra crispy coating.
- Make sure the onion is well-drained after frying to maintain crispness.
- Serve immediately after frying for the best texture and flavor.
