Blooming Onion

Blooming Onion

For the batter:
1 cup Bisquik
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
1 12-ounce can or bottle of beer

For the seasoned flour:
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon cayenne pepper

For the onion:
2 large Vidalia or other sweet onions
Oil for frying

  1. Make the batter: Mix all the dry ingredients together in a large
    bowl. Slowly add the beer and whisk to incorporate. Set aside for at
    least 30 minutes.

  2. Next, make the seasoned flour by mixing all the ingredients
    together in a medium bowl.

  3. Cut about three-quarters of an inch off the top of each onion.
    Discard the tops and peel the rest. Using an onion slicer or a
    paring knife (see article), slice the onions into “petal” segments
    and fan out the petals with your hands.

  4. Fill a large pot with oil at least 4 inches deep and place over
    high heat. While the oil is heating, toss each onion in the seasoned
    flour and then dip in the batter. When the oil registers 380 degrees
    on a deep-fat thermometer, gently place the onions into the pot.
    Cook until golden brown, about four minutes. Drain on paper towels
    and then cut out the center core of each onion. Serve with your
    dipping sauce of choice.