Blooming Onion (Outback Copycat)

Step 1

Prep the onions: Peel the outer skin from the onions. Cut off the top of each onion, place the onions cut side down. Starting about .5” from the root of the onion, make a cut down all the way through. Make 4 evenly spaced cuts around the onions. Slice between each section until you have at least 12-16 evenly spaced cuts. Once all cuts are made, turn the onions over and gently separate the layers.

Step 2

Prepare the flour mixture: In a large bowl, combine the flour, cayenne pepper, paprika, oregano, cumin, black pepper, and kosher salt. Mix well until the ingredients are fully incorporated.

Step 3

Prepare the egg wash: in another bowl, beat the eggs and then add the milk. Stir until well combined.

Step 4

Coat the onions: First, dredge each onion in the flour mixture, making sure to get between the “petals”. Then, dip the onion into the egg wash, ensuring each “petal” gets coasted. Return the onion to the flour mixture for a second coating. Repeat with the other onion.

Step 5

Fry the onions: In a deep fryer or large pot, heat the vegetable oil to 375°F (190°C). Using a slotted spoon, carefully lower one of the onions into the oil, root side down. Fry for about 10 minutes, or until the onion is golden brown and crispy. Repeat with the other onion.

Step 6

Drain and serve: Remove the onions for the oil using a slotted spoon and drain on paper towels. Let it cool for a few minutes before serving. Enjoy!