A delightful twist on the classic blooming onion, this crispy air-fried version is perfect for snacking or serving as an appetizer, complete with a zesty dipping sauce.
Ingredients
1 piece Large onion
1/2 cup Milk
1 large Egg
1 cup All-purpose flour
1 teaspoon Salt
1/2 teaspoon Cayenne pepper
1 teaspoon Paprika
1/2 teaspoon Black pepper
1/2 teaspoon Dried oregano
1/2 teaspoon Dried thyme
1/2 teaspoon Ground cumin
as needed spray Cooking spray
1/2 cup Mayonnaise
2 tablespoons Horseradish sauce
2 tablespoons Ketchup
Method
Start by setting your air fryer to preheat at 375°F (190°C).
In a small bowl, whisk together milk and egg until the mixture is smooth and well combined. In a separate larger bowl, mix together flour, salt, cayenne pepper, paprika, black pepper, oregano, thyme, and cumin.
Take an onion and slice off about an inch from the top. Peel the outer layers and carefully core the onion, leaving a one-inch base intact. Use a sharp knife to make deep cuts, creating 16 sections, ensuring you don't cut all the way through the bottom. Gently fan out the onion petals.
Dip the prepared onion into the milk and egg mixture, allowing it to soak, then coat it in the flour mixture, ensuring each petal is covered and some flour gets into the gaps. For a crunchier texture, repeat the dipping process and then lightly spray the onion with cooking spray.
Carefully place the coated onion in the air fryer basket and cook for 20 to 25 minutes until it is golden brown and crispy.
While your onion is frying, prepare the dipping sauce by combining mayonnaise, horseradish sauce, ketchup, paprika, salt, dried oregano, cayenne pepper, and black pepper in a small bowl. Chill the sauce in the refrigerator until the onion is ready.
Once the onion is cooked, serve it alongside the chilled dipping sauce, garnished with a light dusting of paprika.
