Air Fryer Blooming Onion Recipe

Original Post: https://www.evolvingtable.com/air-fryer-blooming-onion/

Onion on a plate is served for a vegetarian appetizer.

5 from 2 votes

Air Fryer Blooming Onion Recipe

This Air Fryer Blooming Onion is the Outback classic with a breadcrumb coating that actually stays put, and it took five rounds of testing to get there. The trick is sprinkling the crumbs down between the petals instead of dunking it and hoping. No deep fryer, no vat of oil, and the copycat dipping sauce whisks together while it cooks.

Prep Time25

Cook Time25

Total Time50

Course: Appetizer

Cuisine: American

Servings: servings

Author: London Lea

Equipment

Air Fryer
Large measuring cup
Large Mixing Bowl

Ingredients

Blooming Onion

1 large sweet onion
2 large eggs
½ cup milk regular or plant-based
½ cup plain breadcrumbs regular, gluten-free if needed
¼ cup flour all purpose or gluten-free
¾ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon paprika
½ teaspoon oregano dried
⅛ teaspoon cayenne pepper optional
¾ teaspoon salt
¼ teaspoon black pepper

Dipping Sauce

½ cup mayo
1 tablespoon ketchup
2-3 teaspoon horseradish to taste
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon oregano dried
Pinch of cayenne pepper
¼ teaspoon salt

Get Recipe Ingredients

Instructions

Cutting the Onion:

Cut and remove ½-1 inch from the stem end of the onion, keeping the root end intact. Peel the outer layer, completely removing the feathery skin.
1 large sweet onion
Place the onion flat-side down on a cutting board. Make a cut starting about ½-inch from the root end of the onion. Avoid cutting too close to the root so you don’t accidentally slice the onion in half! Also, be sure to cut all of the way into the middle of the onion so all of the cuts connect.
Make three more slices even spaced so the onion is cut into quarters. Go back between the slices and make 1-2 additional cuts to get 8-12 sections.
Turn the onion over and let it rest for 5 minutes so the pieces can naturally open up.

Coating the Blooming Onion:

Whisk together the eggs and milk in a measuring cup.
2 large eggs, ½ cup milk
Place the cut onion into a large bowl and then carefully pour the egg/milk mixture over the onion. Be sure to separate the slices so the egg mixture gets in-between them. Remove the onion from the bowl and let any excess egg mixture drain off. Place the coated onion in a large bowl, cut side-up.
Toss together the breadcrumbs, flour, garlic powder, onion powder, paprika, oregano, cayenne pepper, salt, and black pepper in a medium-sized bowl.
½ cup plain breadcrumbs, ¼ cup flour, ¾ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon paprika, ⅛ teaspoon cayenne pepper, ¾ teaspoon salt, ¼ teaspoon black pepper
Sprinkle the flour and breadcrumb mixture over all of the cut onion, making sure to spread it apart to get in-between the slices and to coat the exterior of the onion. Pick up the onion and shake off any excess coating.
Spray the onion with non-stick cooking spray, getting between all of the slices. Re-use any of the breadcrumb mixture that fell to the bottom of the bowl to give the onion a second coating.

Air Frying the Blooming Onion:

Add a folded up 3-inch thick and 15-inch long piece of aluminum foil into the base of the Air Fryer basket.
Preheat the Air Fryer to 350 degrees for 3 minutes.
Carefully place the onion into the Air Fryer and then coat it liberally with non-stick cooking spray.
Air Fry for 22-25 minutes, turning every 7-8 minutes and spritzing again with non-stick-cooking spray. The blooming onion is done once the edges turn golden brown and the onion is tender.
While the onion is air frying, whisk together the sauce in a medium-sized bowl until smooth. Add as much horseradish as desired.
¾ teaspoon garlic powder, ½ teaspoon oregano, ½ cup mayo, 1 tablespoon ketchup, 2-3 teaspoon horseradish, ½ teaspoon paprika, ¼ teaspoon garlic powder, Pinch of cayenne pepper, ¼ teaspoon salt, ¼ teaspoon oregano
Serve the blooming onion with a sprinkle of fresh parsley and the dipping sauce. Enjoy!

Notes

Make ahead: Cut the onion and whisk the breadcrumb coating up to 2 days in advance. Save the egg wash and crumbs for right before it goes in the air fryer.
Getting the coating to stick: Use fine plain breadcrumbs, not Panko, and sprinkle them down between the petals instead of only over the top. Spray with cooking spray, then do a second pass with the crumbs that fell to the bottom of the bowl.
Substitutions: Certified gluten-free or low-carb breadcrumbs and flour both work. A flax egg and plant-based milk are the closest swap if you need to skip the eggs.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 to 5 days.
Reheating: Best served immediately. Return leftovers to a 350°F air fryer until warmed through and the edges firm back up.
Freezing: Seal in an airtight freezer-safe container for up to 3 months. The breading won’t be as crisp once it thaws, so reheat it in the air fryer rather than serving it straight.

Nutrition