Make A Blooming Onion Without A Deep Fryer

A blooming onion is a sweet onion cut into the shape of a flower, dipped in buttermilk and seasoned breading, and deep-fried until crisp. It is a popular appetizer or snack that can be served with a variety of dipping sauces. While it is typically deep-fried, some people may be interested in making this dish without a deep fryer. So, can you make a blooming onion without a deep fryer? The answer is yes! While a deep fryer is the traditional method, you can also use a heavy pan such as a Dutch oven or a large stockpot to fry the onion. It is important to choose a pan that is thick enough to maintain and hold heat well and ensure that you have enough oil to cover the onion.

Choosing the right onion

First, look for a large onion, preferably a sweet variety like Vidalia. The size of the onion matters because you want to create big, impressive petals. The larger the onion, the larger the petals, and the less likely they are to turn into wilted, crispy bits when fried. So, go for the biggest onion you can find!

In the UK, you can find "cannonball onions" at Morrisons, which are ideal for this purpose. If you can't find a sweet onion variety, any regular large white onion will do. Just make sure it's big and has a thick enough core to create a stunning blooming effect when sliced.

When selecting your onion, inspect it for any signs of sprouting or soft spots. You want an onion that is firm and has tight, dry skin. Avoid onions with any signs of mould or moisture, as these could indicate that the onion is past its prime.

Once you've found the perfect onion, you're ready to start slicing and creating those beautiful petals. Follow a blooming onion slicing guide, being careful to keep the root intact to prevent the petals from falling out.

With the right onion and careful slicing, you'll be well on your way to creating a mouth-watering blooming onion that will impress your guests and satisfy your cravings!

How to cut the onion

To cut a blooming onion, start by trimming about half an inch from the stem end of the onion (opposite the root), then peel away the outer skin. You want to keep the root of the onion intact, so be careful not to cut too close.

Next, flip the onion so that it's root-side up on the cutting board. Working half an inch below the root, cut down towards the cutting board. Spin the onion a quarter turn and repeat the cut. Do this twice more so that you have four even sections of onion. Then, cut down in between the first four cuts to create eight even sections. Make eight more cuts in between these first eight sections, avoiding the root, to reveal 16 sections of onion.

Now, flip the onion over to reveal the flower shape. Gently spread the petals to reveal the centre. If the centre is still intact, take a sharp knife or scissors to cut it out. This part is crucial to help the centre cook through.

Preparing the batter

To make the batter for a blooming onion, you will need flour, milk, eggs, and a variety of spices. The exact measurements and ingredients may vary depending on the recipe, but here is a general overview of the process:

Start by preparing your flour mixture. In a large bowl, combine the flour with dried spices such as paprika, cayenne pepper, garlic powder, oregano, cumin, thyme, salt, and black pepper. Mix these ingredients together until they are well combined. You can also add in a little extra flour to the mixture, as this will be used later to sprinkle over the onion.

In a separate bowl, prepare the wet mixture by whisking together eggs and milk. Some recipes may also call for buttermilk or whole milk, which can enhance the overall flavour of the dish. You can also add a little water to this mixture if needed.

The next step is to coat the onion in the flour mixture. Place the cut onion into the bowl with the seasoned flour and sprinkle the reserved flour over the surface, making sure to get it into all the nooks and crannies of the onion. Dust off any excess flour before moving on to the next step.

Now, it's time to dip the onion into the wet mixture. Transfer the onion to the bowl with the egg and milk mixture, scooping and flipping it to ensure that the mixture gets into all the cuts and crevices. Let any excess liquid drip off before moving on to the next step.

Finally, coat the onion with the flour mixture once again. Return the onion to the bowl with the flour mixture and coat it as thoroughly as possible, carefully spreading the petals and sprinkling the reserved flour mixture over each section to ensure that all sides are well coated.

Once the onion is coated in the batter, it is ready to be fried. However, it is important to note that the batter may be a bit messy and tedious to work with, so take your time and be careful when handling the onion.

Frying the onion

Now that your onion is sliced, coated, and ready to go, it's time to fry!

First, you'll need to heat your oil. You want to get it to about 350°F/180°C. You can test if your oil is hot enough by dropping a small piece of the onion into the oil—if it vigorously sizzles, you're good to go.

When frying the onion, it's important to be very careful. Use a strong ladle to slowly and carefully lower the onion into the hot oil, root side up. Allow the onion to fry for around 2-3 minutes, then very carefully flip it over. You'll know it's ready to flip when the tips of the petals start to lightly char.

Continue frying until the onion is a deep golden brown and crispy all over. Depending on the size of your onion, this should take around 6-10 minutes. Make sure to keep the onion submerged in the oil throughout and maintain a high heat to keep the oil temperature consistent.

Once your onion is a deep golden brown, remove it from the oil and place it upside down on a paper towel to drain. Sprinkle with a pinch of salt to draw out any excess moisture.

And that's it! Your blooming onion is now ready to be served with your favourite dipping sauce. Enjoy!

Making the dipping sauce

Firstly, gather your ingredients. The exact measurements may vary depending on your taste preferences, but the key ingredients are mayonnaise, ketchup or tomato sauce, horseradish, and spices. For a spicier sauce, you can include cayenne pepper, black pepper, and/or chili powder. You can also add a pinch of paprika and dried oregano for extra flavour. If you want to enhance the creaminess of the sauce, consider adding sour cream or Greek yogurt.

Once you have your ingredients, it's time to combine them. In a medium-sized bowl, add your mayonnaise, ketchup, horseradish, and spices. Mix these ingredients until they are well combined and the sauce is smooth and creamy. You can adjust the consistency of the sauce by adding more or less mayonnaise or sour cream. If you prefer a thicker sauce, you can also add a small amount of xanthan or guar gum as a thickening agent.

After mixing, it's important to let the sauce chill. Cover the bowl and place it in the refrigerator for at least 30 minutes. This chilling time allows the flavours to meld and intensify. If you can, it's even better to make the sauce the night before or several hours in advance so that the flavours have ample time to develop.

Finally, when you're ready to serve your blooming onion, give the sauce a final stir to ensure all the ingredients are well combined. You can serve the sauce in a small bowl alongside your blooming onion, or get creative with your presentation by using a hollowed-out lime as a dipping bowl. This sauce is also versatile and can be used as a sandwich spread or a dip for fries, onion rings, or chicken wings.

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