Onion Blossom Recipe

Prepare the Onion

Peel the jumbo onion and slice the top off. Carefully make cuts from the top down to the base, creating petal-like shapes while keeping the base intact.

Soak the Onion

Soak the carved onion in ice water for about 30 minutes to help the petals open up.

Mix Dry Ingredients

In a bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Mix well.

Add Water

Gradually add cold water to the dry ingredients, whisking until smooth and lump-free.

Heat the Oil

In a deep pot, heat vegetable oil to 350°F (175°C).

Batter the Onion

Remove the onion from the ice water and shake off excess water. Dip the onion into the batter, ensuring it is fully coated.

Fry the Onion

Carefully lower the battered onion into the hot oil. Fry for about 5-7 minutes or until golden brown and crispy.

Drain and Cool

Remove the onion blossom from the oil and place it on a paper towel-lined plate to drain excess oil.

Mix the Sauce

In a bowl, combine mayonnaise, Sriracha sauce, honey, garlic powder, and lemon juice. Stir until smooth and well blended.

Plate and Serve

Serve the crispy onion blossom on a plate with a small bowl of boom boom sauce for dipping.