What’s not to love about a guilt free Air Fryer Blooming Onion?
I haven’t ordered a Blooming Onion for years. Much as I have enjoyed a few of them I just know better than to get hooked on a deep fried appetizer that I would be tempted to devour!
Enter the Air Fryer! You now have a low calorie onion with a bit of egg wash, breading and about a tablespoon of olive oil. You can use your favourite dipping sauce or the spicy version included with this recipe.
Frankly the flavour is totally comparable!
The steps are pretty easy. I find a small dish just larger than the onion help the onion to keep its shape when you have to ruffle the cuts and layers for the flour, egg and breading.
How fun to be able to enjoy ‘Pub Food’ without the guilt!
Note: My Air fryer is a Pampered Chef one and I absolutely love it! I have not tried others but based on my research the Pampered Chef with its 2 tray and cube configuration is more versatile than others. You can actually do a 2-3 lb rotisserie chicken in it! it toasts, roasts, bakes, reheats, dehydrates besides air frying. No folks… this is not a sponsored post – I am just sharing my enthusiasm! If you are in Kitchener -Waterloo Ontario, Canada region you can check out Pampered Chef products here https://www.pamperedchef.ca/pws/karenlair or contact a local Pampered Chef rep at firstname.lastname@example.org.
Air Fryer Blooming Onion With Spicy Dipping Sauce
- air fryer
- Olive oil mister
- 1 large yellow onion or sweet onion like Vidalia or Walla Walla
- 1/4 cup flour
- 2 eggs
- 1 cup bread crumbs I used Panko
- 2 tsp paprika
- 1 tsp onion powder
- 1/2 tsp salt
- 1 Tbsp olive oil
Spicy Dipping Sauce
- 1/3 cup mayonnaise
- 1 Tbsp ketchup
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp Italian spices
- 1/4 tsp salt
- 3 drops hot sauce (or to taste)
- Start by mixing all the sauce ingredients in a bowl. Ensure they are well blended and allow them to rest while you make the onion.
- Next, peel the onion and slice about a 1/2" off the top. It is important that the root end of the onion remain intact to hold it all together. Turn the onion on its side and starting a half inch from the root end, slice through the onion from the root end to the top, cutting through to the other side of the onion. Repeat this cut 3 times so you have now quartered the onion but the root end is intact. Then slice each quarter in half using the same technique of starting at the root end. Hold the onion gently since it will start to spread as you make the multiple cuts.
- Transfer cut onion to a bowl just slightly larger than the onion. This will help hold it together and allow you to ruffle the cut onion open a bit.
- Gently sieve the flour over the onion, ruffling the cuts gently so that all the cuts and the layers are lightly dusted with flour. (The onion will tend to close up again after you have dusted it with flour. Don't worry it will eventually stay opened up.)
- Whisk the eggs until they are well blended. Gently separating the onion slices and layers brush the egg all over the onion. If the egg pools in the bottom of the bowl, gently tip to allow the egg to run off, back in to its original bowl. Keep brushing and pouring the egg till the onions is thoroughly and well coated.
- Mix the bread crumbs, paprika, onion powder and salt together. Sprinkle the bread crumb mixture evenly over the onion, again gently separating the slices and layers until the onion is fully coated in bread crumbs.
- Refrigerate coated onion about 30 minutes (or longer) to help the coating solidify. Optional step.
- Transfer the to a square of parchment paper to help support it during the handling. Spritz the onion all over with the olive oil mister.
- Preheat air fryer if necessary to 375°. Transfer the onion to the top rack and bake 11 minutes at 375°. Turn the rack so the other side of the onion is now closest to the fan. Reduce oven to 325° and bake another 6 minutes until the breading is all crispy and browned.
- Transfer onion gently to a serving plate and serve with the dipping sauce.