{"id":5217,"date":"2024-05-24T13:25:47","date_gmt":"2024-05-24T13:25:47","guid":{"rendered":"https:\/\/www.pittmandavis.com\/blog\/?post_type=cuisine-recipe&#038;p=5217"},"modified":"2025-05-19T16:39:07","modified_gmt":"2025-05-19T16:39:07","slug":"homemade-blooming-onion","status":"publish","type":"cuisine-recipe","link":"https:\/\/blog2.pittmandavis.com\/recipe\/homemade-blooming-onion\/","title":{"rendered":"Homemade Blooming Onion Recipe"},"content":{"rendered":"<p>Have you ever had a hankering to make the popular appetizer at home? Now you can! You probably already have many of the ingredients in your pantry for the delectable dip and zesty coating already \u2013 all you need to add is a succulent <a href=\"https:\/\/www.pittmandavis.com\/onions\/c\/ft_1001_10\/\">sweet onion from Pittman &amp; Davis<\/a>.<\/p>\n<h3>Ingredients:<\/h3>\n<ul>\n<li>1 large Pittman &amp; Davis&#8217; <a href=\"https:\/\/www.pittmandavis.com\/texas-1015-onions\/p\/texas1015onions\/\">Texas 1015 Onion<\/a><\/li>\n<li>2\u00bd c. all-purpose flour<\/li>\n<li>1 tsp. cayenne pepper<\/li>\n<li>2 Tbsp. paprika<\/li>\n<li>\u00bd tsp. dried thyme<\/li>\n<li>\u00bd tsp. dried oregano<\/li>\n<li>\u00bd tsp. ground cumin<\/li>\n<li>Freshly ground black pepper, to taste<\/li>\n<li>2 large eggs<\/li>\n<li>1 c. whole milk<\/li>\n<li>1 gallon soy or corn oil, for frying<\/li>\n<li>Kosher salt, to taste<\/li>\n<\/ul>\n<h4><em>For the dip:<\/em><\/h4>\n<ul>\n<li>2 Tbsp. mayonnaise<\/li>\n<li>2 Tbsp. sour cream<\/li>\n<li>1\u00bd tsp. ketchup<\/li>\n<li>\u00bd tsp. Worcestershire sauce<\/li>\n<li>1 Tbsp. horseradish, drained<\/li>\n<li>\u00bc tsp. paprika<\/li>\n<li>\u215b tsp. cayenne pepper<\/li>\n<li>Kosher salt and freshly ground black pepper, to taste<\/li>\n<\/ul>\n<h3>Directions:<\/h3>\n<ol>\n<li><em>Prepare the dip<\/em>: Combine all dip ingredients in a bowl; cover and refrigerate.<\/li>\n<li><em>Slice onion<\/em>: cut \u00bd&#8221; off stem-end, then peel. Place cut-side down. Starting \u00bd&#8221; from root, make a downward cut through to the cutting board; repeat to make four evenly spaced cuts around onion. Continue slicing between each section until you have 16 evenly spaced cuts. Turn the onion over and use your fingers to gently separate the outer pieces.<\/li>\n<li>Whisk flour, cayenne, paprika, thyme, oregano, cumin and \u00bd teaspoon black pepper in a bowl. In a small deep bowl, whisk eggs, milk and one cup water.<\/li>\n<li>Place onion in a separate bowl, cut-side up, and pour flour mixture over top. Cover bowl with a plate, then shake back and forth to distribute flour mixture. Check to ensure onion is fully coated (particularly between the \u201cpetals\u201d). Lifting onion by the core, turn over and pat off excess flour; reserve bowl of flour.<\/li>\n<li>Using a slotted spoon, fully submerge onion in egg mixture, spooning over the top as needed. Remove and let excess egg drip off, then repeat flouring process. Refrigerate while oil heats.<\/li>\n<li>Fill a large, deep pot with three inches of oil, leaving two inches of space at the top. Heat oil over medium-high heat until a deep-fry thermometer registers 400\u00b0 Pat excess flour from onion.<\/li>\n<li>Using a wire skimmer, carefully lower onion into oil, cut-side down. Adjust heat so oil temperature stays close to 350\u00b0 Fry three minutes, then turn over and cook until golden (about three more minutes). Drain on paper towels; season with salt and serve with dip.<\/li>\n<\/ol>\n","protected":false},"author":1,"featured_media":6200,"menu_order":0,"template":"","tags":[338,339],"cuisine-recipe-category":[53],"cuisine-recipe-course":[28,35],"cuisine-recipe-cuisine":[],"class_list":["post-5217","cuisine-recipe","type-cuisine-recipe","status-publish","has-post-thumbnail","hentry","tag-onions","tag-texas-1015-onions","cuisine-recipe-category-snacks-and-sides","cuisine-recipe-course-dessert","cuisine-recipe-course-side"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/cuisine-recipe\/5217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/cuisine-recipe"}],"about":[{"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/types\/cuisine-recipe"}],"author":[{"embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/users\/1"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/media\/6200"}],"wp:attachment":[{"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/media?parent=5217"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/tags?post=5217"},{"taxonomy":"cuisine-recipe-category","embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/cuisine-recipe-category?post=5217"},{"taxonomy":"cuisine-recipe-course","embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/cuisine-recipe-course?post=5217"},{"taxonomy":"cuisine-recipe-cuisine","embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/cuisine-recipe-cuisine?post=5217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}