Blooming Onion / Onion Flower
Blooming Onion / Onion Flower
Ingredients
For the Blooming Onion
- 1 large red onion
- 1/2 cup cornflour, (cornstarch)
For the Spiced Batter
- 1 cup all-purpose flour
- 1 tablespoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 1 cup water, as needed
For Frying
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Prepare the onion: Peel the red onion and trim about 1/2 inch off the top, leaving the root end intact. Place the onion root-side down on a cutting board. Using a sharp knife, make 12-16 evenly spaced cuts from the top down towards the root, stopping about 1/2 inch from the root end to keep the onion intact. Gently separate the 'petals' to fan out the onion.
⏱️ 8 min
- 2
Dust with cornflour: Place the cornflour in a large bowl. Carefully dredge the fanned-out onion in the cornflour, ensuring the starch gets into all the crevices between the 'petals'. Gently shake off any excess cornflour.
⏱️ 3 min
- 3
Prepare the batter: In a separate large bowl, whisk together the all-purpose flour, red chili powder, turmeric powder, and salt. Gradually add the water, whisking continuously, until you achieve a smooth, thick, and consistent batter. It should be thick enough to coat the onion.
⏱️ 5 min
- 4
Coat the onion: Carefully submerge the cornflour-dusted onion into the spiced batter. Use a skewer or your fingers to gently separate the 'petals' and ensure every part of the onion is thoroughly coated with the batter.
⏱️ 4 min
- 5
Heat the oil: Pour the vegetable oil into a deep pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 6
Deep fry the onion: Carefully place the battered onion into the hot oil, root-side up initially. Fry for 8-12 minutes, turning occasionally with tongs or a spider strainer, until the onion is golden brown and crispy on all sides. The 'petals' should be fully cooked through.
⏱️ 10 min•🌡️ 350
- 7
Drain and serve: Once cooked, carefully remove the blooming onion from the oil using a spider strainer. Place it on a plate lined with paper towels to drain any excess oil. Serve immediately as a crispy, savory appetizer.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Blooming Onion / Onion Flower
Ingredients
For the Blooming Onion
- 1 large red onion
- 1/2 cup cornflour, (cornstarch)
For the Spiced Batter
- 1 cup all-purpose flour
- 1 tablespoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 1 cup water, as needed
For Frying
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Prepare the onion: Peel the red onion and trim about 1/2 inch off the top, leaving the root end intact. Place the onion root-side down on a cutting board. Using a sharp knife, make 12-16 evenly spaced cuts from the top down towards the root, stopping about 1/2 inch from the root end to keep the onion intact. Gently separate the 'petals' to fan out the onion.
⏱️ 8 min - 2
Dust with cornflour: Place the cornflour in a large bowl. Carefully dredge the fanned-out onion in the cornflour, ensuring the starch gets into all the crevices between the 'petals'. Gently shake off any excess cornflour.
⏱️ 3 min - 3
Prepare the batter: In a separate large bowl, whisk together the all-purpose flour, red chili powder, turmeric powder, and salt. Gradually add the water, whisking continuously, until you achieve a smooth, thick, and consistent batter. It should be thick enough to coat the onion.
⏱️ 5 min - 4
Coat the onion: Carefully submerge the cornflour-dusted onion into the spiced batter. Use a skewer or your fingers to gently separate the 'petals' and ensure every part of the onion is thoroughly coated with the batter.
⏱️ 4 min - 5
Heat the oil: Pour the vegetable oil into a deep pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 6
Deep fry the onion: Carefully place the battered onion into the hot oil, root-side up initially. Fry for 8-12 minutes, turning occasionally with tongs or a spider strainer, until the onion is golden brown and crispy on all sides. The 'petals' should be fully cooked through.
⏱️ 10 min•🌡️ 350 - 7
Drain and serve: Once cooked, carefully remove the blooming onion from the oil using a spider strainer. Place it on a plate lined with paper towels to drain any excess oil. Serve immediately as a crispy, savory appetizer.
⏱️ 5 min