Ingredients
Equipment
Method
- Peel the onions. Cut off the top and bottom of each onion. Cut each onion in half from top to bottom. Place the cut side down and make 4-6 evenly spaced cuts from the top down, stopping about 1/2 inch from the root end. Do not cut all the way through.
- Gently spread the onion petals apart to create a "blooming" effect. If needed, you can carefully remove the very center core to help them open more.
- In a medium bowl, whisk together the flour, cornstarch, salt, pepper, and paprika.
- In a small bowl, whisk together the milk and eggs.
- Dip each onion half into the milk and egg mixture, ensuring it is well coated. Let any excess drip off.
- Dredge the wet onion halves in the flour mixture, making sure to get the flour down between the petals. Shake off any excess.
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- Carefully place 1-2 battered onion halves into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, or until golden brown and crispy. Use tongs to turn them gently.
- Remove the fried onions from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
- Serve immediately with your favorite dipping sauce.
Notes
Dipping sauce suggestions include ranch dressing, bloomin' onion sauce (a mix of mayonnaise, ketchup, horseradish, and spices), or a spicy aioli.