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Blooming Onion Bites with Dipping Sauce

Crisp, golden “blooming onion” bites—petals of sweet onion battered and fried—served with a creamy, tangy dipping sauce. Perfect as a fun appetizer or snack.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Draining & Serving Time 2 minutes
Total Time 32 minutes
Servings 6

Ingredients
  

Dipping Sauce:

  • ½ cup mayonnaise
  • 1 tablespoon ketchup
  • 2 tablespoons cream‑style horseradish
  • ⅓ teaspoon paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon dried oregano
  • Pinch ground black pepper
  • ⅓ teaspoon cayenne pepper

Blooming Onion:

  • 1 egg
  • 1 cup milk
  • 1 cup all‑purpose flour
  • 1½ teaspoons salt
  • 1½ teaspoons cayenne pepper
  • 1 teaspoon paprika
  • ½ teaspoon ground black pepper
  • ⅓ teaspoon dried oregano
  • ⅛ teaspoon dried thyme
  • ⅛ teaspoon ground cumin
  • 1 large sweet onion
  • ¾ cup vegetable oil for frying

Instructions
 

  • Make the sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, ⅓ tsp paprika, ¼ tsp salt, ⅛ tsp oregano, pinch black pepper, and cayenne. Mix well and refrigerate until serving.
  • Wet & dry mixes: In one bowl whisk egg + milk. In another bowl combine flour, salt, cayenne, paprika, black pepper, oregano, thyme, and cumin.
  • Slice onion: Trim top and bottom, remove skin. Cut a 1‑inch core. Slice downward in crosses and subdivisions to create 16 petals, cutting about ¾ down so base stays intact.
  • Optionally plunge onion into boiling water for 1 minute then cold water to help separate petals.
  • Double dip: First dip onion in wet mix, then coat with dry mix (sprinkle between petals), then dip again in wet, then again in dry, being thorough.
  • Fry: Heat oil to ~350°F (175°C) in deep fryer or pot. Place onion upright and fry ~10 minutes until golden.
  • Drain on rack or paper towels. Gently open petals and place a small dish of dipping sauce in center. Serve immediately.

Notes

  • Use a very sharp knife for clean petal cuts.
  • Ensure coating gets between petals—don’t miss inner sections.
  • Maintain oil temperature; too low yields greasy coating.
  • Drain well so sauce doesn’t dilute.
  • Serve immediately for crunch.