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Onion Blossom

Yields8 Servings

Onion Blossom
 1 Large Vidalia onion – flowered (see instructions below)
 1 cup Kentucky Kernel Seasoned Flour
 1 Egg, beaten
 1 cup Milk , regular or low-fat
Dipping Sauce
 ½ cup mayonnaise or creamy salad dressing, regular or low-fat
 2 tbsp grated horseradish
 2 tsp ketchup
 ¼ tsp paprika
 ¼ tsp salt
 ¼ tsp cayenne pepper
 1 pinch dried oregano
 1 dash black pepper
How to flower onion

To flower an onion, slice 1” off of the top of the onion, leaving the root end intact. Remove the papery skin. With a sharp chef’s knife, make slices from the center of the onion outwards, cutting down to about 1/2” from the root end. Your cuts should look like the spokes of a wagon wheel. Make a total of 16 cuts, spaced evenly. Gently spread out the pieces of onions.

Coating and Frying Method

Place Seasoned Flour in a large, shallow container. (A large mixing bowl or basin works well)


In a large bowl beat together egg and milk; set aside.


Thoroughly coat flowered onion in Seasoned Flour, shaking off excess.


Coat onion in egg wash; thoroughly cover onion in Seasoned Flour again, shaking off excess.


Refrigerate coated onion for 30 minutes.


Preheat oil in a deep fryer to 350°F.


Deep fry in 350°F. oil for 10 minutes; drain on paper towels or a brown paper bag. Serve hot with dipping sauce.

Dipping Sauce

Stir together dipping sauce ingredients, cover and refrigerate until needed.

Nutrition Facts

Serving Size 1

Servings 8