Vegan Blooming Onion
Crispy, golden, and completely plant-based, this Vegan Blooming Onion is a show-stopping appetizer that’s as impressive as it is delicious. Featuring a tender, sweet onion that's expertly "bloomed" into petals, each one is coated in a flavorful blend of spices, almond milk batter, and seasoned flour before being fried to perfection. A creative twist on the classic restaurant favorite, this vegan version skips the eggs and dairy, utilizing chickpea flour for a perfect batter and delivering a crispy texture that’s sure to wow your taste buds. Ready in just 30 minutes, this indulgent snack pairs beautifully with your favorite vegan dipping sauces, making it the ultimate crowd-pleaser for game nights, parties, or any occasion. Whether you're a fan of bold spices or simply love the crunchy goodness of fried onions, this Vegan Blooming Onion is a must-try recipe that’s as fun to eat as it is to prepare!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 large sweet onion
- 1 cup unsweetened almond milk
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chickpea flour
- 2 tablespoons water
- 4 cups vegetable oil
Directions
Step 1
Start by peeling the large sweet onion and cutting off about 1/2 inch from the pointy stem, leaving the root end intact.
Step 2
Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board. Repeat this process slicing 8-12 cuts around the onion, equally spaced, to create petals.
Step 3
Gently spread the onion petals apart to create the blooming effect, being careful not to break them.
Step 4
In a bowl, combine the unsweetened almond milk and chickpea flour, whisking until you achieve a smooth batter consistency. This will act as your vegan buttermilk.
Step 5
In another bowl, mix the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well combined.
Step 6
Place the onion in a large bowl, cut-side up, and pour the vegan buttermilk mixture over it, making sure it's fully coated. Let it sit for a few minutes.
Step 7
Remove the onion from the batter, letting excess drip off, and then dredge it into the dry flour mixture, making sure to get the flour into every nook and cranny for crispiness.
Step 8
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Make sure the oil is deep enough to submerge the whole onion.
Step 9
Carefully place the coated onion in the hot oil, cut-side down, using a slotted spoon or spider strainer for safety. Fry for 3-4 minutes, then carefully flip and fry for an additional 3-4 minutes, or until crispy and golden brown.
Step 10
Remove the blooming onion from the oil and place it on paper towels to drain any excess oil.
Step 11
Serve immediately with your favorite vegan dipping sauce, such as a vegan ranch or spicy tahini sauce.
Nutrition Facts
| Serving size | (1668.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7916.2 |
| Total Fat 842.4g | 0% |
| Saturated Fat 120.2g | 0% |
| Polyunsaturated Fat 538.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2538.9mg | 0% |
| Total Carbohydrate 151.9g | 0% |
| Dietary Fiber 9.9g | 0% |
| Total Sugars 26.0g | |
| Protein 22.3g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 545.5mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 883.5mg | 0% |
Source of Calories