Ingredients
Dry
- 1.5 cup All-purpose flour
- 0.5 cup Cornstarch (Helps make the batter extra crispy)
- 2.5 tsp Smoked paprika (2 tsp for batter, 0.5 tsp for sauce)
- 1.25 tsp Garlic powder (1 tsp for batter, 0.25 tsp for sauce)
- 1 tsp Onion powder
- 0.5 tsp Cayenne pepper
- 0.5 tsp Dried oregano
- 1.75 tsp Salt (1.5 tsp for batter, 0.25 tsp for sauce)
- 1 tsp Black pepper
Other
- 1 qty Large sweet onion (Vidalia or similar sweet onion works best)
- 4 cup Vegetable oil (For deep frying (amount may vary based on pot size))
Wet
- 1.5 cup Unsweetened soy milk (Used for vegan buttermilk)
- 1.5 Tbsp Apple cider vinegar (To curdle the soy milk)
- 0.5 cup Vegan mayonnaise (For the dipping sauce)
- 2 Tbsp Ketchup (For the dipping sauce)
- 1 Tbsp Prepared horseradish (For the dipping sauce)
Method
- 1. In a medium bowl, whisk together the soy milk and apple cider vinegar. Let it sit for 5-10 minutes to curdle and form a vegan buttermilk.
- 2. In a large bowl, combine the all-purpose flour, cornstarch, 2 tsp smoked paprika, 1 tsp garlic powder, onion powder, cayenne pepper, oregano, 1.5 tsp salt, and black pepper. Whisk well.
- 3. Cut about 1/2 inch off the top of the onion and peel the outer skin, leaving the root intact. Place the onion cut-side down on a cutting board.
- 4. Starting about 1/2 inch from the root, make downward cuts all the way around the onion to create 12-16 sections. Flip the onion over and gently fan out the 'petals'.
- 5. Place the onion in the dry flour mixture. Spoon the mixture generously over the onion, making sure to get between all the petals. Shake off the excess.
- 6. Carefully submerge the floured onion into the vegan buttermilk mixture, ensuring all petals are coated. Let excess drip off.
- 7. Return the onion to the dry flour mixture for a second coating, spooning the flour between the petals again. Shake off excess.
- 8. Heat the vegetable oil in a deep, heavy-bottomed pot to 375°F (190°C). Carefully lower the coated onion into the oil, root-side up.
- 9. Fry for 3-4 minutes, then carefully flip the onion over and fry for another 3-4 minutes until golden brown and crispy all over.
- 10. Remove the onion using a slotted spoon or spider and let it drain on a plate lined with paper towels.
- 11. To make the sauce, whisk together the vegan mayonnaise, ketchup, horseradish, 0.5 tsp smoked paprika, 0.25 tsp garlic powder, and 0.25 tsp salt in a small bowl.
- 12. Serve the blooming onion immediately while hot, with the dipping sauce placed in the center.
Chef's notes
Air Fryer Alternative: To air fry instead of deep frying, spray the coated onion generously with cooking oil spray. Air fry at 375°F (190°C) for 15-20 minutes, spraying with more oil halfway through, until crispy.