If you’ve ever had a Blooming Onion at a restaurant, you know how delicious they are. Unfortunately, Blooming Onions are not very healthy due to the fact that the onion is fried in soybean oil, cottonseed oil or some other cheap industrial oil.
Our Blooming Onion is fried in healthy coconut oil. Coconut oil is extremely nutritious, and it has a high smoke point so it’s perfect for deep frying.
We used expeller pressed coconut oil, which has no coconut flavor or odor. It’s also cheaper than virgin coconut oil, but has all the health benefits. Where to find expeller pressed coconut oil.
Note: You can reuse your coconut oil when deep frying. Just strain with a sieve and a paper towel or coffee filter after each use and store in a mason jar or other container.
We also recommend using sprouted flour instead of white flour. Sprouted flour is made from whole wheat, and sprouted, so it is much more nutritious.
Healthier Blooming Onion Recipe
Mayonnaise, preferably homemade (2 tablespoons)
Sour cream, organic if possible (2 tablespoons)
Ketchup (1 1/2 teaspoons)
Worcestershire sauce (1/2 teaspoon)
Horseradish, drained (1 tablespoon)
Paprika (1/4 teaspoon)
Cayenne pepper (1 pinch)
Sea salt and freshly ground black pepper (to taste)
Large sweet onion, such as Vidalia (1 onion, about 1 pound)
All-purpose flour or, ideally, sprouted flour (2 1/2 cups) – where to find sprouted flour
Cayenne pepper (1 teaspoon)
Paprika (2 tablespoons)
Thyme, dried or fresh (1/2 teaspoon)
Oregano, dried or fresh (1/2 teaspoon)
ground cumin (1/2 teaspoon)
Freshly ground black pepper
Eggs, large, cage/free or pastured and organic if possible (2 eggs)
Whole milk, organic, grass-fed if possible (1 cup)
Expeller pressed coconut oil (1 gallon) where to find expeller pressed coconut oil
For the Dip:
1. Combine all of the dip ingredients in a bowl.
2. Cover and refrigerate (can be made ahead).
For the Onion:
1. Slice the onion (see instructions below).
2. Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small bowl, whisk the eggs, milk and 1 cup water.
3. Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the “petals.” Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
4. Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
5. Heat the coconut oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees.
Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.
How to Slice a Blooming Onion
1. Cut 1/2 inch from one end of the onion, then peel.
2. Place the onion cut-side down on a cutting board. Starting 1/2 inch from the root, make a downward cut almost all the way through to the board.
3. Repeat, making four evenly spaced cuts in the onion.
4. Slice each section so that you have 16 evenly spaced cuts.
5. Flip the onion over. Use your fingers to gently separate the outer pieces.
HT: Food Network