Vegan Blooming Onion
Crispy, golden, and completely plant-based, this Vegan Blooming Onion is a stunning appetizer that’s as fun to eat as it is delicious! Made with a large sweet onion sliced into a dazzling "bloom," this recipe features a flavorful coating crafted from almond milk, chickpea flour, and a savory blend of spices like paprika, garlic powder, and cayenne pepper. Each petal is perfectly seasoned and fried to a crunchy perfection, all while remaining entirely vegan. Serve it as a show-stopping starter or a party snack alongside your favorite vegan dipping sauce—like creamy vegan ranch or zesty tahini—for a crowd-pleasing dish that will leave everyone amazed. Whether you're planning a game-day feast or just craving a comforting treat, this recipe is sure to impress with its flavor, texture, and eye-catching appeal. Keywords: vegan blooming onion, plant-based appetizer, crispy onion rings, vegan fried recipes, party snack ideas.
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Recipe Information
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
Instructions
Start by peeling the large sweet onion and cutting off about 1/2 inch from the pointy stem, leaving the root end intact.
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.
Gently spread the onion petals apart to create the blooming effect, being careful not to break them.
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.
In another bowl, mix the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well combined.
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.
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.
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.
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.
Remove the blooming onion from the oil and place it on paper towels to drain any excess oil.
Serve immediately with your favorite vegan dipping sauce, such as a vegan ranch or spicy tahini sauce.
Nutrition Facts
Calories |
7916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 842.4 g | 1080% | |
| Saturated Fat | 120.2 g | 601% | |
| Polyunsaturated Fat | 538.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2539 mg | 110% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 26.0 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 546 mg | 42% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 884 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
