Crispy, golden, and irresistible, this Air Fryer Blooming Onion Recipe delivers all the crunch of the classic steakhouse favorite without the deep-fried mess. Serve it with a zesty dipping sauce for the ultimate crowd-pleasing appetizer.
Impress family and friends with a blooming onion that’s lighter but just as flavorful, thanks to your air fryer. It’s the perfect appetizer for game days, casual gatherings, or a fun twist on your usual snacks.
Key Ingredients for the Best Air Fryer Blooming Onion Recipe
- Large sweet onion – The star of the show, chosen for its mild, slightly sweet flavor and beautiful bloom.
- All-purpose flour – Provides the crispy coating that turns golden and crunchy when air fried.
- Paprika, cayenne pepper, cumin, thyme, oregano – A robust spice mix that adds warmth, color, and a subtle kick to every bite.
- Eggs and milk – Bind the coating to the onion layers, creating that iconic crispy texture.
- Mayonnaise, sour cream, ketchup, horseradish – Form the creamy, tangy dipping sauce that perfectly complements the crunchy onion.
How to Make This Air Fryer Blooming Onion Recipe
Start by slicing the sweet onion into that signature blooming shape—carefully cut it so the petals spread beautifully. Mix the flour with your blend of spices and whisk the eggs with milk to create a flavorful coating system.
Dredge the onion in the flour mixture, dip it in the egg wash, then coat it once more in flour for extra crunch. Chill it briefly to help the breading stick, then generously spray with oil.
Air fry at 350°F for about 25 minutes, giving it a light mist of oil a few times as it cooks to help it crisp up evenly. While it fries, whip up the dipping sauce by mixing mayonnaise, sour cream, ketchup, horseradish, and spices—then chill until serving.
Once the onion is crisp and golden, remove it carefully using a foil sling, sprinkle with salt and pepper, and serve immediately with the zesty sauce.
Tips & Variations for Perfect Blooming Onion Results
Choose a large, fresh sweet onion—it blooms best and tastes deliciously mild. Make sure to cut evenly for a stunning presentation and consistent cooking. Chilling the onion after breading is key—it helps the coating stick, reducing any risk of sogginess.
Spray the onion generously with oil before and during air frying for that irresistible, deep-fried-style crunch. Don’t skip the dipping sauce—it balances the spice and brings the whole appetizer together.
For a twist, play with the spices—add smoked paprika for depth or swap in chipotle powder for a smoky kick. You can even switch the sauce with a spicy ranch or blue cheese dip to suit your crowd.
Storing & Reheating Your Air Fryer Blooming Onion
If you have leftover blooming onion, store it in an airtight container in the refrigerator for up to two days. To reheat, pop it back in the air fryer at 350°F for about 5–7 minutes until it’s hot and crispy again. Avoid microwaving, as it can make the coating soggy. The dipping sauce should stay fresh in the fridge for three days—give it a quick stir before serving.
Air Fryer Blooming Onion Recipe
Ingredients
Blooming Onion
- ½ teaspoon dried thyme
- 2 large eggs
- ½ teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon paprika
- 2 ½ cups all-purpose flour
- ½ teaspoon dried oregano
- Oil for frying
- 1 large sweet onion
- 1 teaspoon cayenne pepper
- 1 cup milk
Sauce
- ¼ teaspoon paprika
- Black pepper to taste
- ⅛ teaspoon dried oregano
- ¼ teaspoon salt
- 2 teaspoons ketchup
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon horseradish
- ⅛ teaspoon garlic powder
- Cayenne pepper to taste
Instructions
- Sauce Combine mayonnaise, sour cream, ketchup, horseradish, paprika, salt, garlic powder, oregano, black pepper, and cayenne in a bowl, cover, and refrigerate.
- Blooming Onion Trim ½ inch off the top of the sweet onion, then peel away the outer layer. Position the onion cut-side down, then starting about ½ inch from the root, slice downward through to the board to form four evenly spaced cuts. Flip the onion over, rest for 5 minutes to allow the petals to loosen, then gently separate the layers with your fingers. Create three extra cuts between each section, producing 16 segments. In a large bowl, whisk flour with paprika, cayenne, cumin, thyme, and oregano. In a separate medium bowl, beat the eggs with milk and 1 cup water. Set the onion in a clean bowl cut-side up, pour the flour blend over, and use a spoon to work the mixture between the petals. Flip the onion over and shake off the excess flour, keeping the remaining flour for a second coating. Dip the onion into the egg mixture, letting the excess drip off, then dredge once more in the reserved flour mixture. Place the coated onion in the refrigerator. Preheat the air fryer to 350°F for 10 minutes. Remove the onion, spray generously with cooking oil, and position it cut-side up in the fryer basket using an aluminum foil sling. Cook for 25 minutes, misting with oil 2–3 times during cooking. Lift out the onion with the foil sling, season with salt and pepper, and serve warm alongside the prepared sauce.