Ingredients
Dry
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 0.5 cup Panko breadcrumbs
- 1 Tbsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 0.5 tsp Black pepper
Wet
- 1 qty Large sweet onion (Vidalia or similar)
- 1 cup Unsweetened plant milk (Soy or almond works best)
- 1 Tbsp Apple cider vinegar
- 0.5 cup Vegan mayonnaise
- 2 Tbsp Ketchup
- 1 Tbsp Prepared horseradish
- 1 spray Cooking oil spray (For baking)
Method
- 1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2. Cut off the top 1/2 inch of the onion and peel off the outer skin. Place the onion cut-side down on a cutting board. Starting 1/2 inch from the root, make 12-16 downward slices around the onion. Flip it over and gently fan out the petals.
- 3. In a medium bowl, whisk together the plant milk and apple cider vinegar to create a vegan buttermilk. Set aside for 5 minutes.
- 4. In a separate large bowl, combine the flour, cornstarch, panko breadcrumbs, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- 5. Carefully dip the fanned onion into the dry mixture, using your hands to coat evenly between all the petals. Shake off the excess.
- 6. Submerge the coated onion into the wet vegan buttermilk mixture, ensuring all petals are covered. Lift and let the excess drip off.
- 7. Dip the onion back into the dry mixture for a second coat, pressing the breading gently onto the petals to ensure it sticks.
- 8. Place the breaded onion on the prepared baking sheet. Spray generously with cooking oil spray to help it crisp up. Bake for 35-40 minutes until golden brown and crispy.
- 9. While the onion bakes, prepare the dip by whisking together the vegan mayonnaise, ketchup, and prepared horseradish in a small bowl until smooth.
- 10. Serve the blooming onion hot, straight from the oven, with the zesty dip placed in the center or on the side.
Chef's notes
For an even crispier texture, you can air-fry the onion at 375°F (190°C) for 15-20 minutes, checking halfway through.