Air Fryer Blooming Onion

If you’ve ever strolled into a roadside steakhouse or a fairground in the middle of summer, chances are you’ve spotted that glorious, golden-brown flower on someone’s table—the famous Blooming Onion. It’s not just food, it’s an event. The kind of dish that makes strangers lean over and say, “What’s that?!” before you even take your first dip into the sauce.

The magic of a Blooming Onion is that it looks way fancier than it actually is. At its heart, it’s just a big ol’ onion, sliced into “petals,” battered, and fried until crispy. But when you set it down in the middle of the table, it feels like a centerpiece—crispy edges, soft onion inside, and that addictive sauce that keeps everyone reaching for “just one more piece.”

Ingredients

For the Onion:

• 1 large sweet onion (like Vidalia or Walla Walla)

• 1 cup all-purpose flour

• 2 tablespoons cornstarch

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• ½ teaspoon cayenne pepper (optional, for heat)

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 cup buttermilk (or whole milk with a splash of lemon juice)

• Oil, for frying (enough for deep frying, about 6–8 cups)

For the Dipping Sauce:

• ½ cup mayonnaise

• 2 tablespoons ketchup

• 1 tablespoon prepared horseradish

• ½ teaspoon smoked paprika

• ¼ teaspoon cayenne pepper

• Salt and pepper, to taste

  Instructions

  1. Prep the Onion

     • Peel the onion and trim just the very top (leave the root intact—it holds everything together).

     • Place the onion root-side down. Starting about ½ inch from the root, slice downward into quarters. Then slice each quarter into thirds or fourths until you’ve got 12–16 “petals.” Gently spread them apart with your fingers—like coaxing a flower into bloom.

  2. Soak and Batter

     • In one bowl, whisk flour, cornstarch, paprika, garlic powder, cayenne, salt, and pepper.

     • In another, pour the buttermilk.

     • Dip the whole onion into the flour mixture, making sure it gets into all the nooks and crannies. Shake off excess.

     • Next, dunk it into the buttermilk, then back into the flour mix again for that extra crunch.

  3. Fry It Up

     • Heat oil in a deep pot or fryer to 350°F (175°C).

     • Carefully lower the onion, root-side up, into the hot oil. Fry for about 6–8 minutes, until golden brown and crisp.

     • Remove with a slotted spoon and drain on paper towels.

  4. Mix the Sauce

     • Stir together mayo, ketchup, horseradish, paprika, cayenne, salt, and pepper until smooth. Chill until serving.

       Serving

       Set the Blooming Onion on a big plate with the dipping sauce right in the middle. Pull off those crispy petals one by one, dip generously, and prepare for a table full of happy faces.

       It’s messy, it’s indulgent, and it’s the kind of thing you only make when you’re in the mood for a treat—and that’s exactly what makes it unforgettable.