# What You'll Need:
→ Blooming Onion Batter
01 - 1 large sweet onion (Vidalia recommended)
02 - 2 1/2 cups all-purpose flour
03 - 2 teaspoons paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon dried oregano
06 - 1 teaspoon salt
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon cayenne pepper
09 - 2 large eggs
10 - 1 cup whole milk
11 - Vegetable oil for frying (3 inches depth)
→ Creamy Dipping Sauce
12 - 1/2 cup mayonnaise
13 - 2 tablespoons sour cream
14 - 1 tablespoon ketchup
15 - 1 teaspoon prepared horseradish
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon garlic powder
18 - 1/4 teaspoon cayenne pepper
19 - Salt and black pepper to taste
# How To Make It:
01 - Whisk mayonnaise, sour cream, ketchup, horseradish, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper in small bowl until smooth. Cover and refrigerate until serving.
02 - Peel onion and trim 1/2 inch from top, leaving root intact. Place cut-side down. Starting 1/2 inch from root, make downward cuts around perimeter to create 12-16 sections without cutting through root base. Turn over and gently separate petals.
03 - Combine flour, paprika, garlic powder, oregano, salt, black pepper, and cayenne pepper in large bowl. Whisk thoroughly to distribute spices evenly.
04 - Beat eggs with milk in separate bowl until fully incorporated.
05 - Dredge onion in seasoned flour mixture, working carefully to coat between all petals. Shake gently to remove excess flour.
06 - Submerge onion in egg mixture, ensuring liquid reaches between all petals for complete coverage.
07 - Press onion into seasoned flour mixture once more, coating thoroughly. Lightly press flour onto petals to adhere. Shake off any excess.
08 - Pour vegetable oil 3 inches deep into heavy pot or fryer. Heat to 375°F, maintaining consistent temperature throughout frying process.
09 - Carefully lower onion cut-side down into hot oil using slotted spoon. Fry 6-8 minutes, turning occasionally, until deep golden brown and crispy throughout.
10 - Transfer onion to paper towel-lined plate to drain excess oil. Season lightly with salt immediately. Serve whole with chilled dipping sauce alongside.
