Smoke Fried Blooming Onion

Crispy, smoky, and downright bloomin’ delicious, this Smoke Fried Blooming Onion is the ultimate upgrade to a steakhouse classic. Smoked low and slow on a Traeger for deep, wood-fired flavor, then flash-fried to golden perfection, every petal is packed with irresistible crunch and spice. Dip it in a zesty sauce, and you’ve got an appetizer that’s smokin’ hot in all the right ways!

📝 Ingredients

• 1 Whole Vidalia Onion
• 4 Quart canola or vegetable oil
• 4 Cup all-purpose flour
• 1/4 granulated garlic
• 1/4 Cup onion powder
• 4 Tablespoon kosher salt
• 2 Tablespoon paprika
• 1 Tablespoon black pepper
• 1 Tablespoon cayenne pepper
• 2 Teaspoon ground mustard
• 1 Quart buttermilk
• 4 Tablespoon parmesan cheese, shredded
• 1 Tablespoon fresh parsley, chopped

👨‍🍳 Instructions

1. 11: Set the grill temperature to 200F. If available, use Super Smoke.
2. 22: Peel the onion but do not cut off the root end. Cut into 8 wedges about ½" from the bottom, making sure not to cut all the way through. Carefully separate the onion sections. Place the onion on the grill and smoke for 30 minutes.
3. 33: While the onion smokes, place oil in a large dutch oven and warm over medium high heat to 375F. This will take 30-40 minutes.
4. 44: Make the dredge. Combine the flour, granulated garlic, onion powder, salt, pepper, paprika, cayenne and ground mustard in a medium bowl and mix well. In a separate bowl, add the buttermilk.
5. 55: Remove the onion from the grill and dredge into flour mixture, then buttermilk, then back into the flour mixture.
6. 66: When the oil is hot, slowly submerge the onion into the pan. Fry for about 8 minutes until golden brown and crisp. Remove from the oil using a slotted spoon or spider and transfer to a plate lined with paper towel letting the excess oil drip off, 1 minute.
7. 77: Transfer to a serving dish root side down and sprinkle with parmesan and parsley. Serve with lemon wedges or your favorite dipping sauce.