We just love these! A blooming onion makes such a pretty statement on the plate and it’s a lovely earthy autumn treat.

SERVES 4 // COOKING TIME 35 mins

INGREDIENTS
For the horseradish mayo
½ cup horseradish sauce
½ cup mayonnaise
1 tsp paprika
½ tsp cayenne pepper
½ tsp Worcestershire sauce
½ tsp sugar
Salt and black pepper
For the blooming onion
1 onion
Vegetable oil, to deep-fry
1 cup flour
2 tbsp paprika
1 tsp cayenne pepper
½ tsp ground cumin
2 eggs

METHOD
For the horseradish mayo
1. Combine all the ingredients.
For the blooming onion
1. Cut off 1 cm from the tip of the onion. Peel the skin, keeping the base intact. Then place the onion cut-side down on a chopping board. Starting 1 cm from the base (now at the top), cut down all the way through to the board. Repeat until you have 16 evenly spaced cuts around the onion. Gently separate the layers, still keeping the base intact.
2. Heat the oil to 170°C in a pot.
3. Mix the flour, paprika, cayenne pepper, 1 tsp salt and cumin in a bowl. In a separate bowl, whisk the eggs.
4. Dip the onion in the egg and allow the excess to drip off. Then coat it in the seasoned flour.
5. Lower the onion, cut-side down, into the hot oil and fry for 3 minutes. Turn it over and fry for another 3 minutes, or until golden and crispy.
6. Remove from the oil and drain on paper towel. Season and serve warm with the horseradish mayonnaise.