Blooming Onion Bites With Dipping Sauce Recipe

Crisp, golden bites of tender sweet onion bring a delightful twist to your appetizer spread. Coated in a light, spiced batter and deep-fried for ultimate crunch, these treats offer a flavor explosion complemented by a tangy dip. Perfect as an innovative take on Blooming Onion and Beer Batter Onion Rings.

I love this recipe for Blooming Onion Bites with Dipping Sauce. I use a large sweet onion, like Vidalia, peeled and cut into bite size pieces along with 1 cup of all-purpose flour, split into two portions.

I mix in 1/3 cup cornstarch and whisk 2 beaten eggs with 1/2 cup milk to help coat the onion pieces. I add 1 teaspoon paprika, 1/2 teaspoon garlic powder and 1/2 teaspoon salt plus 1/4 teaspoon cayenne pepper to boost the flavor before deep frying in vegetable oil.

The nutritional benefits of the onion are great as they provide vitamins and fiber while the batter, similar to a best onion ring batter or beer battered style, gives a crisp coating without heavy calories. For the dipping sauce, I combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon horseradish, 1/2 teaspoon smoked paprika and 1/4 teaspoon garlic powder seasoned with salt and black pepper.

Why I Like this Recipe

I absolutely love this Blooming Onion Bites with Dipping Sauce recipe and here are a few reasons why I’m totally into it:

1. I love how the onions get this super crunchy coating that makes every bite extra satisfying.
2. The sweet flavor of the Vidalia onions mixed with the spices really hits the spot.
3. I dig the way the dipping sauce combines creamy mayo with a tangy kick from ketchup and a hint of horseradish.
4. It’s fun to make because the whole process feels like a mini cooking adventure in my own kitchen.

So here’s how I make it: First you peel a big sweet onion and cut it into bite size pieces. Then, in one bowl i mix half a cup of flour with cornstarch, paprika, garlic powder, salt and cayenne pepper. I toss the onion pieces in this dry mix until they are covered really well. In another bowl, i beat two eggs and add in half a cup of milk. I dip the flour coated onions into the egg mixture so they are fully covered before dredging them in the remaining flour.

Next, I heat up some vegetable oil in a deep pan to about 375°F and fry the onions in small batches so the temperature doesn’t drop too much. I fry until they turn a nice golden brown each batch usually taking about 3 to 4 minutes then put them on paper towels to drain off any extra oil. While the onions are frying, i make a dipping sauce by mixing together half a cup of mayonnaise, two tablespoons ketchup, one teaspoon prepared horseradish, half a teaspoon smoked paprika, a little garlic powder and some salt and pepper to taste.

In the end i serve the hot, crispy onions with the dipping sauce on the side and enjoy every flavorful bite.

Ingredients

• Vidalia onion adds a natural sweetness, high fiber, and healthy antioxidants for flavor.
• Flour forms a comfy batter, offers carbohydrates, and delivers a tender crispy bite.
• Cornstarch gives extra crunch and light texture to the perfectly battered pieces.
• Eggs help the batter stick, adding protein and richness to every bite.
• Milk helps blend the batter smoothly, contributing moisture and a subtle creamy touch.
• Paprika offers a smoky spice, enhancing both flavor and the dish’s colorful look.
• Mayonnaise makes the dipping sauce rich and tangy, perfect for complementing the crunch.

Ingredient Quantities

• 1 large sweet onion (Vidalia works best, peeled and cut into bite size pieces)
• 1 cup all-purpose flour (divided into two portions)
• 1/3 cup cornstarch
• 2 eggs, beaten well
• 1/2 cup milk
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt (plus extra for seasoning)
• 1/4 teaspoon cayenne pepper
• Vegetable oil (for deep frying)
• 1/2 cup mayonnaise (for the dipping sauce)
• 2 tablespoons ketchup (for the dipping sauce)
• 1 teaspoon prepared horseradish (for an extra kick in the sauce)
• 1/2 teaspoon smoked paprika (for the sauce)
• 1/4 teaspoon garlic powder (for the sauce)
• Salt and freshly ground black pepper (to taste in the sauce)

How to Make this

1. First, peel the large sweet onion and cut it into bite-size pieces.

2. In one bowl, mix together 1/2 cup of flour, 1/3 cup cornstarch, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper.

3. Toss the onion pieces in this dry mixture until they are all well coated.

4. In another bowl, beat 2 eggs really well and mix in 1/2 cup milk.

5. Dip the floured onion pieces into the egg mixture so they get fully covered.

6. Then dredge the onions in the remaining 1/2 cup of flour, making sure they are evenly coated again.

7. Heat enough vegetable oil in a deep pan or fryer to 375°F and carefully add the onions in batches so the oil temperature doesn’t drop too much.

8. Fry them until they turn golden brown, usually about 3-4 minutes per batch, then transfer to paper towels to drain any extra oil.

9. While the onions are frying, mix together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon prepared horseradish, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and a little salt and freshly ground black pepper in a small bowl to make the dipping sauce.

10. Serve the hot onion bites with the dipping sauce on the side and enjoy!

Equipment Needed

1. A sharp knife for peeling and chopping the sweet onion
2. A large cutting board
3. At least three mixing bowls—one for the dry ingredient mix, one for the egg and milk mix, and one for the dipping sauce
4. Measuring cups and spoons for accurate measurements of flour, milk, and spices
5. A whisk or fork for beating the eggs well
6. A deep pan or a deep fryer for frying the onions
7. A cooking thermometer to check the oil temperature reaches 375°F
8. A slotted spoon or tongs to safely remove the onions from the oil
9. Paper towels for draining the fried onions before serving
10. A serving dish or plate to present the finished dish alongside the dipping sauce

FAQ

Blooming Onion Bites With Dipping Sauce Recipe Substitutions and Variations

• If you can’t find Vidalia, any other sweet onion like Walla Walla works fine in this recipe.
• If you don’t have all-purpose flour, try using a gluten-free mix or whole wheat flour for a nuttier flavor.
• You can swap out cornstarch with potato starch and still achieve a good crispiness.
• If you need an egg replacement, mix 1 tablespoon of flaxseed with 3 tablespoons water; the texture might be a bit different.
• Instead of milk, you can use almond milk or soy milk if you’re looking for a dairy-free alternative.

Pro Tips

1. Make sure your oil stays at 375 °F all the time by not crowding the pan – if you add too many onions at once, they can cool the oil and end up soggy instead of crispy.
2. For an extra crunchy bite, try to mix your dry seasoning with the flour really well and coat your onion pieces evenly – uneven coating can lead to some bits burning while others undercook.
3. When dipping the onions in the egg mixture, be careful not to leave them too long – you just want a light, even coat so that the second dredging in flour really sticks and doesn’t end up clumpy.
4. Let the fries drain just the right amount by putting them on paper towels – if you leave too much oil on, it might make the dipping sauce heavier and overpower the onion flavor.