Viral Crispy Blooming Onion with Spicy Remoulade Step-by-step instructions

Before you start

Prepare your workspace by laying out all ingredients in shallow bowls for the dredging process. Ensure the onion is washed and dried thoroughly before cutting, as excess moisture can hinder the crust's crispness. Keep a large plate lined with paper towels ready to receive the onion once it is fried.

Check that your oil is at the correct level in the pot, leaving enough space at the top to prevent overflow when the onion is submerged. Having everything organized beforehand ensures a smooth, stress-free cooking process.

Instructions

Cutting and Seasoning

1. 1Prepare the Onion
   Trim the stem end of the onion while keeping the root intact. Using a sharp chef knife, make sixteen even radial cuts from the top down toward the root, ensuring the cuts do not go all the way through the root. Gently fan out the petals to create a flower blossom shape.
   Look for The onion should look like a fully opened flower with separate petals.
   Tip Place the onion on a cutting board and use chopsticks on either side to prevent cutting all the way through the root.
2. 2Season and Coat
   Whisk the flour, smoked paprika, garlic powder, cayenne, and salt in a wide bowl. Dredge the onion thoroughly in the seasoned flour, ensuring every petal is coated. Dip the floured onion into a mixture of whisked eggs and milk, then return it to the flour mixture for a second coating to create a thick, crunchy crust.
   Look for The onion should be completely covered in a thick, dry layer of flour.
   Tip Gently shake the onion upside down to remove any excess flour before dipping into the egg wash.

The onion should be fanned out into a perfect flower shape with sixteen distinct petals. The seasoning mixture should be well-combined and thoroughly coating every surface of the onion, including the spaces between the petals.

Ensure the egg wash is fully incorporated into the flour coating before moving on to the frying stage, as this layer is the foundation of the final texture.

Deep Frying

3. 3Deep Fry the Blossom
   Heat the vegetable oil in a deep pot to 375°F (190°C). Carefully lower the prepared onion blossom face-down into the hot oil. Fry for six minutes until the exterior is dark golden-brown and intensely crispy. Once fully cooked and reaching an internal temperature of 160°F (71°C) for the egg-based coating, remove it from the oil.
   Look for The onion should be deep golden brown and feel firm to the touch.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use a spider strainer to carefully lift the onion out of the hot oil to avoid splashing.

The onion should be submerged in hot oil, bubbling vigorously. Watch for the color to transition from pale to a deep, dark golden-brown. The sound of the frying should be consistent and crackling. Check the temperature of the oil periodically to ensure it stays near 375°F (190°C). The onion is ready when it is uniform in color and sounds crispy when tapped lightly.

Serving

4. 4Serve Immediately
   Transfer the fried onion to a paper-towel-lined plate to drain excess oil. Place the creamy horseradish paprika dipping sauce in a small bowl in the center of the onion blossom. Serve immediately while hot to ensure the petals remain crunchy and the texture is at its best.
   Look for The sauce should be served cold or at room temperature in the center of the hot onion.
   Tip Serve with extra napkins as this is a finger-food appetizer.

The onion should be drained of excess oil on paper towels before being placed on a serving dish. The center should be hollow and ready for the dipping sauce. The petals should be easy to pull off, revealing the tender, cooked onion inside. Serve immediately to ensure the contrast between the hot, crunchy exterior and the soft, sweet onion is at its peak.

Common mistakes

A common mistake is cutting the onion too deep, which causes the petals to detach from the root. Another error is overcrowding the pot or letting the oil temperature drop too low, which results in a greasy, soggy crust rather than a crispy one.

Ensure the oil returns to 375°F (190°C) between batches if you are making more than one onion. Finally, failing to remove excess flour between the dredging steps can lead to a heavy, gummy coating instead of a light, crunchy one.

How to tell it’s done

The blooming onion is done when the crust is a deep, dark golden-brown color and feels firm when gently pressed with a tool. The internal temperature of the breading should reach 160°F (71°C) to ensure the egg-based coating is fully cooked through.

The onion itself should be tender but still hold its shape. The total frying time is approximately six minutes, but visual cues are the most reliable indicator of the perfect crunch and color.

• Egg dishes: 160°F (71°C) in the thickest part