🧅 Extra-Crispy Air-Fried Loaded Bloomin’ Onion Petals 🧄

Cut off the top and root of the onion, peel it, and slice it into thick quarters. Carefully separate the individual layers of the onion into curved, individual scoop-shaped petals. Select the largest, sturdiest 12–16 petals for air frying. Rinse them in cold water and pat them aggressively with paper towels until bone dry.

Prepare three shallow wide bowls. Bowl 1: Cornstarch thoroughly mixed with smoked paprika, garlic powder, dried oregano, and sea salt. Bowl 2: Well-beaten egg wash. Bowl 3: The crushed Panko breadcrumbs.

Dredge each dry onion petal in the seasoned cornstarch, shaking off the excess dust. Submerge completely in the egg wash, then plunge into the Panko matrix. Press the crumbs firmly onto both the inner and outer curved walls of the petal to forge an unyielding perimeter shield with zero bare spots.

Preheat your air fryer to 200°C (400°F). Arrange the coated onion petals in a strict single layer inside the basket, cupped-side down to prevent the heavy air currents from flipping them over. Spray the tops generously with cooking oil spray until all white Panko grains turn translucent. Air fry for 7–8 minutes, gently rotating them halfway through.

Watch closely as the intense downward air currents violently crisp the cornstarch-infused jacket. They are officially done when the outer casing looks deeply golden and feels entirely unyielding. Let them rest for 1 minute to lock down the crunch matrix. Serve roaring hot alongside the zesty steakhouse dipping sauce!