Extremely Crispy Blooming Onion With Tangy Outback Style Mayonnaise. The Perfect Combination!
How to make the perfect blooming onion that’s way better than Outback Steakhouse. This fried blooming onion recipe is incredible; it’s super crispy and easy to make. Along with the blooming onion is a delicious tangy outback-style mayonnaise that perfectly accompanies this appetizer.
Ingredients
Onion & Oil
- 1 to 2 - Large Brown (Yellow) Onions
- Vegetable, Canola or Sunflower Oil For Frying
Flour Mixture
- 1 Cup (150g) - Plain (All-Purpose) Flour
- 1/2 Tbsp (6.5g) - Corn Flour or Starch
- 1 tsp (2.5g) - Ground Cumin
- 1 tsp (2.5g) - Smoked Paprika
- Seasoning To Taste
Egg Wash
- 1 - Large Free Range Egg
- 1 Cup (250ml) - Full Fat Milk
Mayonnaise
- 1 - Free Range Egg
- 200ml (200g) - Olive Oil (NOT Extra Virgin Olive Oil)
- 1 ½ tsp (15ml) - White Vinegar or Lemon Juice
- 1 tsp (10g) - Dijon Mustard
- Sea Salt Flakes To Taste
Tangy (Outback Style) Mayonnaise
- Mayonnaise (Above)
- 1 Tbsp (20g) - Tomato Ketchup
- 1 Tbsp (20g) - Horseradish
- 1 Tbsp (20ml) - Worcestershire Sauce
- 1 tsp (2.5g) - Smoked Paprika
- 1 tsp (2.5g) - Garlic Powder
- ½ tsp (1.5g) - Red Chilli Powder (Optional)
- Seasoning To Taste
Instructions
Mayonnaise
- Place all of the mayonnaise ingredients into a tall jar or container. Blend with an immersion blender until thick & creamy. Remove & place into a bowl.
- Add in the tangy (outback-style) ingredients, mix to combine & place in the fridge until ready to serve.
Blooming Onion
- Preheat a deep fryer or fill a large high rimmed pan or pot with enough oil to fill it by half & heat to 170°c-340°f.
- Peel & remove the tip from the brown onion, leaving the root intact. With the root facing up, slice next to the root to create 4 even slices around the onion in the shape of a cross. Slice in between each original slice to create 16 even-sized slices the whole way around. Flip the onion over & gently open it to create a blooming onion (see photo & video).
- Add all the flour mixture ingredients to a bowl & mix to combine.
- In a separate bowl, whisk together the egg and milk to create an egg wash.
- Dust the blooming onion in the flour mixture making sure each individual layer is well coated.
- Transfer the onion into the egg wash & coat well.
- Place the egg-washed onion back into the flour and this time ensure everything is completely covered, getting in between each layer of the onion.
- Gently place the dredged onion into the preheated oil & fry for 6 to 7 minutes or until golden brown & extremely crispy. Remove & drain over a wire rack or paper towel.
- Serve the crispy golden blooming onion alongside the tangy mayonnaise. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Can I Store The Blooming Onion If Theres Any Leftover?
Due to the onion being fried, storing or leaving any for leftovers is not recommended. It will be very soggy and no longer as tasty as fresh after reheating or eating cold. In saying this, nothing stops you from doing so if required. If you do, store it for no longer than 1 day and to reheat it either refry or place it in the microwave (microwaving will make it very soggy).
Tangy Outback Style Mayonnaise Storage Instructions
To store the mayonnaise and its tangy counterpart, it can be kept in an airtight container in the fridge for up to 2 days but with incredible flavour. It’s difficult not to use it all with the delicious blooming onion.
Watch How To Make The Recipe
Did You Like This Blooming Onion Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.
Hi Chef!
The recipe calls for 1.5 teaspoons or 30 ml vinegar. I think 1 teaspoon is usually supposed to be 5 ml (~5 ml in the US and exactly 5 ml elsewhere). And 30 ml would be ~2 Tablespoons or ~1 fl oz in the US. So is this a typo? Or is it an international spoon issue?
I ask in part because I know Aussie Tablespoons are tricky for Americans since ours are ~15 ml and I believe yours are 20 ml (we Americans have 3 teaspoons in a Tablespoon while I think Aussies have 4).
We’re very attached to volume measures in the US, which I know is annoying and not logical, but my scale just isn’t very good at small amounts so I must use measuring spoons. I’m overall confused on this spoon issue. Can you clarify whether the vinegar is a typo and whether I understand Aussie spoons correctly?
Thank you so much for the recipe and the video! I appreciate your hard work, how clearly you explain things, and how delicious your recipes are. Thank you!
Hi Kirsten. I’m confused to as where you’re reading it saying 1 1/2 tsp to 30 ml. On my end it says to 15ml. Have you adjusted the amount of people the recipe serves on the calculator by any chance?
I’ll look into it a little further but you are correct about 1 tsp being 5ml 😊
Sorry for any confusion and thank you very much for your kind words. Glad you’ve been enjoying the recipes.