Ingredients:

  • 1 large (colossal) sweet yellow or Spanish onion (approx. 450g / 1 lb)
  • 2 litres high smoke point vegetable oil for frying
  • 240g (2 cups) all-purpose flour (for dry mix)
  • 1 tbsp (15g) smoked paprika
  • 1 tbsp (15g) garlic powder
  • 1 tsp (5g) onion powder
  • 1 tsp (5g) fine sea salt (for flour mix)
  • ½ tsp (2g) black pepper, freshly cracked
  • ¼ tsp (1g) cayenne pepper (for flour mix)
  • 120g (1 cup) all-purpose flour (for wet batter)
  • 1 tsp (5g) baking powder
  • 2 large eggs, lightly beaten
  • 240ml (1 cup) whole milk or buttermilk
  • 180ml (¾ cup) good quality mayonnaise
  • 60ml (¼ cup) ketchup
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (15ml) prepared horseradish
  • 1 tsp (5ml) Worcestershire sauce
  • ½ tsp (2.5g) smoked paprika (for sauce)
  • ¼ tsp (1g) cayenne pepper (for sauce)
  • Fine sea salt (for seasoning after frying)

Instructions:

  1. Prepare the Blooming Onion: Slice off the top 1 cm (½ inch) of the onion, keeping the root end intact. Peel away the dry outer layers. Place the onion, root-end up, and make 12–16 radial cuts, stopping about 1.5 cm (½ inch) before the root. Gently pry the petals open. Submerge the cut onion into a bowl of ice-cold water for 15 minutes, then drain thoroughly and pat dry.
  2. Prepare Coatings and Sauce: Whisk together all ingredients for the Zesty Dipping Sauce; cover and chill. In a large bowl, whisk together all ingredients for the Seasoned Flour Mix (Dry Coating). In a separate large bowl, whisk together the ingredients for the Batter (Wet Coating).
  3. Coat the Onion: Place the dry, cut onion root-end up in the wet batter bowl and spoon the batter generously over it for 2–3 minutes to thoroughly soak. Lift the onion, shake off excess, and transfer to the seasoned flour mix. Spoon flour over and between all petals, pressing gently. Dip briefly back into the wet batter, allow to drain, and then return to the dry mix for a final, heavy coating.
  4. Chill: Place the coated onion, root-end down, on a prepared baking sheet. Freeze or chill in the refrigerator for at least 30 minutes to set the coating—this step is crucial for crunch.
  5. Fry the Onion: Heat the vegetable oil in a heavy pot to precisely 175°C (350°F). Carefully lower the chilled onion into the hot oil, root-end up. Fry for 4–6 minutes, gently turning once or twice, until the petals are deep golden brown and crispy. Remove and transfer immediately to a wire rack set over paper towels. Generously sprinkle with fine sea salt while still hot.
  6. Serve: Place the crispy onion on a serving plate. Place the chilled Zesty Dipping Sauce in a small ramekin in the centre of the 'bloom'. Serve immediately.