Blooming Onion

with Yum Yum Sauce

This copycat recipe gets a healthy, less oily upgrade with the air fryer. Aquafaba allows the crunchy topping to adhere to the tender onion petals.

MAKES 4 servings • SERVING SIZE 1 serving

½ cup aquafaba (from a 15oz [420g] can of chickpeas)

½ cup all-purpose flour

¼ tsp kosher salt

½ cup seasoned breadcrumbs

1 large Vidalia onion

FOR THE SAUCE

2 tbsp vegan mayonnaise

2 tbsp dairy-free plain yogurt

2 tbsp ketchup

1 to 2 tsp sriracha chili sauce

1. Set the air fryer temp to 380°F.

2. Place the aquafaba in a medium shallow bowl. In a separate medium bowl, combine the flour, salt, and breadcrumbs.

3. Slice the top off the onion and turn it over to rest on a flat surface. Cut several slits around the entire onion, then turn it over and gently spread out the petals. Dip the onion in the aquafaba and then in the flour mixture. Sprinkle the flour mixture in between the petals and shake off any excess. Spray the onion with canola oil.

4. Place the onion in the fryer basket and cook until golden brown, about 20 to 22 minutes.

5. In a small bowl, make the yum yum sauce by whisking together the ingredients until smooth.

6. Transfer the blooming onion to a platter and serve immediately with the sauce.