Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Crispy Onion Petals with Copycat Outback Bloom Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 10 reviews

Crispy, golden-fried Onion Petals served with a creamy, tangy copycat Outback Bloomin’ Sauce. Sweet onion petals are battered with a flavorful seasoned flour and buttermilk batter, then deep fried to perfection, offering a crave-worthy appetizer perfect for sharing.

  • Total Time: 19 minutes
  • Yield: 4 servings

Ingredients

For the Bloomin’ Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons ketchup
  • 2 tablespoons prepared horseradish
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • pinch cayenne pepper

For the Onions

  • 1 large sweet onion
  • 2 cups all-purpose flour
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1 cup buttermilk
  • 1 large egg
  • Oil for frying (about 2 inches depth)

Instructions

  1. Make the Bloomin’ Sauce: In a bowl, whisk together mayonnaise, sour cream, ketchup, horseradish, minced garlic, kosher salt, black pepper, smoked paprika, and cayenne pepper until smooth. Cover the mixture with plastic wrap and refrigerate until ready to serve to let flavors meld.
  2. Prepare the Onions: Cut off the root and peel the onion. Cut the onion in half, then each half into quarters. Cut each quarter in half again to form onion petals and set aside.
  3. Make the Dry Coating: In a large bowl, combine all-purpose flour, seasoned salt, black pepper, garlic powder, cayenne pepper, onion powder, and smoked paprika. Stir well to evenly distribute the spices.
  4. Make the Wet Batter: In a medium bowl, whisk together buttermilk and egg until fully combined.
  5. First Coat: Place separated onion petals into a large gallon-sized zipper bag. Add 1/4 cup of the flour and spice mixture, seal the bag, and toss to coat the petals evenly with the dry mixture.
  6. Dip in Wet Batter: Remove a handful of coated petals from the bag, shake off excess flour, then dip them into the buttermilk and egg mixture allowing any excess to drip off.
  7. Second Coat: Immediately place the dipped petals back into the bowl with the flour mixture and coat thoroughly, tapping off excess flour.
  8. Prepare for Frying: Place the double-coated petals on a parchment-lined sheet tray. Repeat the coating process with the remaining petals.
  9. Heat Oil: Heat a deep fryer or a large deep skillet with about 2 inches of oil to 350°F (175°C).
  10. Fry the Petals: Carefully add batches of coated onion petals into the hot oil. Fry for 3-4 minutes, turning as needed until petals are golden brown and crispy.
  11. Drain Oil: Remove fried petals and place on a paper towel-lined plate to absorb excess oil. Then transfer to a wire rack on a sheet tray to prevent sogginess while frying remaining petals.
  12. Serve: Once all petals are fried, serve immediately with the chilled Bloomin’ sauce for dipping and enjoy the crispy, flavorful appetizer.

Notes

  • Use sweet onions like Vidalia for a naturally sweet flavor.
  • Maintain oil temperature at 350°F to ensure crispy texture without being greasy.
  • Do not overcrowd the fryer to maintain consistent oil temperature.
  • The Bloomin’ sauce can be made in advance and refrigerated for up to 2 days.
  • For a spicier kick, increase the cayenne in both the sauce and coating.
  • Use a thermometer to monitor oil temperature for best results.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Find it online: https://dishiary.com/crispy-onion-petals-with-copycat-outback-bloom-sauce-recipe/