Air Fried Skinny Bloomin’ Onion

While there aren’t many of them left around near me, the worst part of going to Outback Restaurant was having to pass up their Blooming Onion because of the 155 whopping grams of fat and 123 grams of Carbs from the corn starch and flour they have in them from the deep frying.  Thankfully there is a work around now that there’s the Dash air fryer, using this slimmed down recipe, that results in a total of 8 grams of fat and 10 grams of carbs per serving!  That makes this a treat I can add to my #KetoLifestyle on occasion, which makes me very happy!

Air Fried Skinny Bloomin’ Onion

• 1 Large Sweet Onion (I use a Vidalia) about 1 Pound
• 6 ounces Beer or Seltzer
• 1+1/2 Cup Flour (I use Bob’s Red Mill Paleo Baking Flour Mix)
• 1 Egg
• 2 tsps Salt
• 1 tsp Cayenne Pepper
• 2 TBLS Paprika
• 1/2 tsp Dried Thyme
• 1/2 tsp Dried Oregano
• 1/2 tsp Ground Cumin
• Freshly Ground Black Pepper
• Olive Oil Spray

Peel and cut your onion: 1. Cut off 1/2 inch from the pointy stem end of the onion, then peel. 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. 3. Repeat to make four evenly spaced cuts around the onion. 4. Continue slicing between each section until you have 16 evenly spaced cuts. 5. Turn the onion over and use your fingers to gently separate the outer pieces.

In one bowl mix the beer, 1/2 cup of the flour, and the egg.  In a second bowl mix the remaining flour and the seasonings.

Dip the onion in the beer batter first and be sure to get in between all of the petals, next dip the onion in the flour and spice mixture making sure that there is coverage in between every petal. I wear rubber gloves and use a separate hand for wet and dry.

Spray the entire onion with Olive Oil Cooking Spray and Air fry for 13-15 minutes or until golden brown and done in all of the crevices.

While the onion is cooking prepare the sauce.  Combine:

• 2 TBLS Mayonnaise
• 2 TBLS Sour Cream
• 1+1/2 tsp Ketchup (I use sugar free ketchup)
• 1/2 tsp Worcestershire Sauce
• 1 TBLS Drained Horseradish
• 1/4 tsp Paprika
• Pinch Cayenne Pepper
• Freshly Ground Salt & Pepper to taste

Cover and refrigerate until ready to serve.

Serve the onion piping hot with the sauce.  #ThisGirlLovesToEat