Directions: |
Directions:Cut off ½" from stem end of large sweet onion. Peel & discard outer skin. Place onion cut-side down on cutting board. Starting ½" from root, make a downward cut to bottom of onion. Repeat to make 3 more evenly-spaced cuts around onion. Make 3 additional cuts between until you have 16 cuts.
Flip onion over; use fingers to gently pull back & separate onion sections to separate petals.
Place 1 cup all-purpose flour, 1 Tbsp paprika, 2 tsp kosher salt, ½ tsp garlic powder, ½ tsp ground cumin & ¼ tsp black pepper in large, wide bowl; whisk to combine. Place 2 large eggs & ½ cup milk in bowl; whisk to combine.
Heat air fryer to 375º. Meanwhile, coat onion.
Transfer flour mix to rimmed baking sheet; place onion on top. Use hands to sprinkle flour mix over onion, separating petals as needed, so onion is well-coated all over. Shake off any excess flour if needed, then pour remaining flour mix back into bowl.
Dip onion in egg mix, moving petals as needed so it’s coated all over. Allow any excess to drip off. Return onion to baking sheet. Working your way around onion, use hands to sprinkle remaining flour mix all over onion and in between each petal. Shake off any excess to avoid clumping.
Generously coat onion all over, including in between petals, with cooking spray. Lightly coat air fryer basket with cooking spray. Place onion in basket. Air fry until crispy & golden brown all over, 30-35 min. Meanwhile, make the dipping sauce.
Place 2 Tbsp mayonnaise, 2 Tbsp sour cream, 1 Tbsp ketchup, 1 tsp Worcestershire sauce, ½ tsp paprika, ½ tsp garlic powder, ½ tsp kosher salt & ⅛ tsp cayenne pepper in small bowl; stir to combine.
Remove blooming onion from basket; serve immediately with dipping sauce.
Make ahead: The dipping sauce can be made up to 1 day in advance & refrigerated in airtight container. |
This recipe for Blooming Onion-Air Fryer is from