Description
A crispy, golden blooming onion made healthier in the air fryer with a flavorful seasoned coating and a delicious dipping sauce. Perfect as an appetizer or party snack!
Ingredients
Scale
For the Crust:
- For the Blooming Onion:
- 1 large sweet onion (such as Vidalia)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Dipping Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon horseradish
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
1. Prepare the Crust:
- 1. Prepare the onion: Peel the onion and cut about 1/2 inch off the top. Leave the root end intact.
- 2. Turn the onion upside down (root side up). Make 4 vertical cuts downward, dividing the onion into quarters, but stop about 1/2 inch from the root to keep it intact.
- 3. Make 3-4 more cuts between each quarter to create 16-20 ‘petals.’ Gently separate the layers.
- 4. Soak the onion in buttermilk for at least 30 minutes (or up to 2 hours) to tenderize and help the coating stick.
- 5. Preheat the air fryer to 375°F (190°C).
- 6. In a bowl, mix flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
- 7. Remove the onion from buttermilk, letting excess drip off. Dredge in the flour mixture, ensuring all layers are coated. Shake off excess.
- 8. Spray the air fryer basket with oil. Place the onion root-side down in the basket. Lightly spray the onion with oil.
- 9. Air fry for 12-15 minutes until golden and crispy. Check halfway and respray if needed.
- 10. Make the dipping sauce: Mix mayonnaise, ketchup, horseradish, paprika, garlic powder, and salt in a small bowl.
- 11. Serve the blooming onion hot with the dipping sauce.
Notes
For extra crispiness, double-dip the onion in buttermilk and flour mixture. If petals stick together during cooking, gently separate them with tongs. Adjust cayenne for desired spiciness.