By Traeger Grills
Crispy, smoky, and downright bloomin’ delicious, this Smoke Fried Blooming Onion is the ultimate upgrade to a steakhouse classic. Smoked low and slow on a Traeger for deep, wood-fired flavor, then flash-fried to golden perfection, every petal is packed with irresistible crunch and spice. Dip it in a zesty sauce, and you’ve got an appetizer that’s smokin’ hot in all the right ways!
Prep Time
Cook Time
Pellets
6
1 Whole | Vidalia Onion |
4 Quart | canola or vegetable oil |
4 Cup | all-purpose flour |
1/4 | granulated garlic |
1/4 Cup | onion powder |
4 Tablespoon | kosher salt |
2 Tablespoon | paprika |
1 Tablespoon | black pepper |
1 Tablespoon | cayenne pepper |
2 Teaspoon | ground mustard |
1 Quart | buttermilk |
4 Tablespoon | parmesan cheese, shredded |
1 Tablespoon | fresh parsley, chopped |
1
Set the grill temperature to 200F. If available, use Super Smoke.
200 ˚F / 93 ˚C
00:15
Super Smoke
2
Peel the onion but do not cut off the root end. Cut into 8 wedges about ½" from the bottom, making sure not to cut all the way through. Carefully separate the onion sections. Place the onion on the grill and smoke for 30 minutes.
200 ˚F / 93 ˚C
00:30
Super Smoke
3
While the onion smokes, place oil in a large dutch oven and warm over medium high heat to 375F. This will take 30-40 minutes.
4
Make the dredge. Combine the flour, granulated garlic, onion powder, salt, pepper, paprika, cayenne and ground mustard in a medium bowl and mix well. In a separate bowl, add the buttermilk.
5
Remove the onion from the grill and dredge into flour mixture, then buttermilk, then back into the flour mixture.
6
When the oil is hot, slowly submerge the onion into the pan. Fry for about 8 minutes until golden brown and crisp. Remove from the oil using a slotted spoon or spider and transfer to a plate lined with paper towel letting the excess oil drip off, 1 minute.
7
Transfer to a serving dish root side down and sprinkle with parmesan and parsley. Serve with lemon wedges or your favorite dipping sauce.
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