I love how this blooming onion comes together with simple ingredients and just a little prep. The outside turns golden and crunchy while the inside stays sweet and tender. It’s loaded with bold spices, perfect for dipping, and makes a great appetizer, party snack, or even a fun side dish. Best of all, there’s no deep frying involved.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 large sweet onion (Vidalia or Walla Walla)
1 cup all-purpose flour (or almond flour for a gluten-free option)
1 teaspoon paprika (smoked paprika optional)
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt (fine sea salt preferred)
1/2 teaspoon black pepper
2 large eggs, beaten, at room temperature
1/2 cup buttermilk (or dairy-free milk with a splash of lemon juice)
Cooking spray (avocado oil spray recommended)
Directions
I start by preparing the onion: I peel it, slice off the top, and place it cut-side down. Then I make 12–16 slices from the top toward the root, stopping about 1/2 inch from the bottom to keep it intact. I gently separate the petals to help the coating get in between.
In one bowl, I whisk the eggs and buttermilk together. In a second bowl, I combine the flour, paprika, garlic powder, cayenne, salt, and pepper.
I dip the onion into the egg mixture, making sure the liquid gets between the petals. Then I coat it thoroughly in the seasoned flour, pressing the flour into every nook. For extra crunch, I repeat the egg and flour steps to double-dredge it. I let the coated onion rest on a wire rack for a few minutes to help the crust set.
I preheat the air fryer to 360°F (182°C).
Once preheated, I spray the air fryer basket with cooking spray and place the onion in, cut side down. I give the top a light spray as well. I cook it for 7–8 minutes, then carefully flip it and cook for another 7–8 minutes, or until it’s golden brown and crispy all over.
I let it cool slightly before serving, usually with a side of dipping sauce like spicy mayo, ranch, or a zesty aioli.
Servings and timing
This recipe makes 4 servings and takes about 35 minutes from start to finish, making it a quick and fun treat for gatherings or a weeknight snack.
Variations
Sometimes I use almond flour or a gluten-free flour blend for a gluten-free version. For a smoky kick, I swap in smoked paprika. If I want to take the spice level up, I add a pinch of chili powder or extra cayenne. And when I want a different twist, I toss in some grated Parmesan with the flour mixture for extra flavor.
Storage/Reheating
If I have leftovers (which is rare!), I store them in an airtight container in the fridge for up to 2 days. To reheat, I pop them back in the air fryer at 350°F for a few minutes until crispy again. The microwave works, but it won’t keep that crunch.
FAQs
Can I make this ahead of time?
I can prep the onion and coat it ahead of time, then air fry it right before serving for the freshest texture.
Why is my blooming onion not crispy?
It might be from skipping the double-dredge or not letting the coating set before frying. I also make sure to preheat the air fryer and use cooking spray generously.
Can I bake it instead of using an air fryer?
Yes, I can bake it at 400°F for about 25–30 minutes, flipping halfway through. It won’t be quite as crispy, but it’s still delicious.
What’s the best dipping sauce for this?
I usually go with a spicy mayo, ranch, or copycat “bloomin’ onion” sauce—something creamy with a tangy kick works best.
Do I need to soak the onion first?
No soaking is necessary for this air fryer version. The onion softens while cooking, and the air fryer crisps the outer coating beautifully without extra prep.
Conclusion
This Crispy Air Fryer Blooming Onion is one of my favorite go-to snacks when I want something fun, flavorful, and impressive. With a crunchy coating, a tender center, and a bold seasoning blend, it satisfies every time. Whether I’m hosting friends or just treating myself, this spiced snack never disappoints.
This air fryer blooming onion is golden, crispy, and bursting with bold flavor—your go-to snack or appetizer made lighter and easier.
Author:Sarah
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Appetizer / Snack
Method:Air Fryer
Cuisine:American
Ingredients
1 large sweet onion (Vidalia or Walla Walla)
1 cup all-purpose flour
Gluten-free option: almond flour
1 teaspoon paprika (smoked paprika optional)
1 teaspoon garlic powder
½ teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt (fine sea salt preferred)
½ teaspoon black pepper
2 large eggs, beaten (room temperature)
½ cup buttermilk
Dairy-free option: plant milk + splash of lemon juice
Cooking spray (avocado oil spray recommended)
Instructions
Prepare the onion: Peel onion and cut off the top. Place cut-side down and slice 12–16 vertical cuts, stopping about ½ inch from the root. Gently separate the petals.
Mix coatings: In one bowl, whisk eggs and buttermilk. In another bowl, combine flour, paprika, garlic powder, cayenne, salt, and pepper.
Dredge onion: Dip onion into egg mixture, making sure it gets between petals. Coat thoroughly with seasoned flour.
Extra crunchy option: Repeat egg and flour coating.
Let onion rest on a wire rack for a few minutes to help coating adhere.
Preheat air fryer to 360°F (182°C).
Cook: Spray air fryer basket lightly. Place onion cut-side down, spray top with cooking spray.
Cook 7–8 minutes, carefully flip, then cook another 7–8 minutes until golden and crispy.
Rest & serve: Let cool slightly before serving with your favorite dipping sauce.
Notes
Don’t cut through the root—it holds the onion together.
