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If you’ve ever been to Outback Steakhouse and had their gluten-filled bloomin onion than you know how good it would be go have a gluten free bloomin onion. The recipe below may be made with mineral water or gluten free beer. It’s all up to you. Either way, this gluten free bloomin’ onion recipe rocks! I hope you enjoy it as much as my husband and I have over the years. We’ve used beer in the past. For a spicy sauce to dip them in, see the links below.
A gluten free bloomin onion recipe to replace your Outback Steakhouse cravings.
1 yellow onion, approximately 10 oz.
Large bowl of hot water, for soaking
1 1/2 cups + 1 1/2 Tablespoons white rice flour + more for dusting
2 Tablespoon chili powder
2 teaspoons sugar (or 3/8 teaspoon stevia powder)
3/4 teaspoon fine sea salt (less or none, if on a low-sodium diet)
3 large egg yolks
1 cup mineral/sparkling water
Cooking oil, for deep-frying
Spices*, if desired
Make any dip you plan on serving with your gluten free bloomin' onion. (Try Gluten Free Chef Rob's Spicy Onion Ring Dip.)
Preheat your deep fryer to 375°F.
Cut 1/4 of the onion off at the top (not the root). If you desire to cut them apart to arrange around a serving plate, then cut the bottom portion, as well.
Peel skin off.
Set the onion on a sturdy glass where the onion is mostly above the glass. Slice in 16 equal parts, barely reaching the root. Ideally, you would use an onion blossom cutter/slicer.
Soak the onion in hot water for about 1 minute. Drain the onion upside down on a clean towel or several paper towels.
Tap the onion root on the counter top so that it loosens up the petals a bit; not too hard. This will help the onion blossom.
Whisk the flour, chili powder, sugar or stevia, and salt together in a large bowl.
Slightly beat the eggs and whisk in the sparkling water.
Create a well in the flour mixture and pour in the egg mixture; whisk together.
Dust the onion with rice flour, shaking off any access. Add the onion to the batter and coat well, including all pedals.
Stab the onion near the root with a long, 2-prong fork; immerse it in preheated oil and cook until it reaches your desired crispness.
Drain on layers of paper towels.
Remove root with either an apple corer or the tool that came with your onion blossom slicer.
If you have a small bowl or glass that fits nicely in the center, serve your dipping sauce in the middle of the onion blossom.
When using salt during deep-frying it does 2 things: (a) prevents oil from saturating what you deep-fry; and (b) draws moisture to the surface of the onion. The latter is not preferable, as you want it to be crispy. Therefore, if you wish a more crispy crust add salt to the onion immediately after frying; or for less fat content, add salt to the batter.
When you do not measure by weight the amount of flour you use may differ.
If you feel the batter is too thick or too thin adjust it by adding more sparkling water or flour, as needed. You will want the batter to stick to the onion.
If you wish to arrange your bloomin onion around a bowl of dip, cut the center of the onion out, about 1-inch, but again, do not cut all the way down when slicing. Then after frying the onion, slice it in sections to fit your plate.
Dip the onion twice if needed.
Allow the onion to bloom in the water prior to deciding on which size pot or deep-fryer to use.
*Adding spices such chili powder and paprika create a darker golden color.