Nick DiGiovanni

I'm so incredibly grateful that I can't see what the salmon looks like, because I think I'd have a heart attack.

To season up my Bloomin' Onion batter here, I don't know exactly what I've got in my hands, but I'll do my best to just sprinkle in an even amount of all of them.

I'm thinking we're probably well-seasoned enough, so I'm gonna go ahead and whisk it all up and set this aside.

The last step of my Bloomin' Onion is making the wet batter.

I gotta do this by just pure feel.

Come on.

Come on.

Nice.

Then I'll follow this with two eggs.

After a nice quick whisk, our wet batter is complete.

What the is going on?

Our very last step is to dredge this Bloomin' Onion.

So first, I'll coat the whole thing in flour and really try to work into every nook and cranny on my onion.

Once I've done my first dredge, I'll toss it into the wet batter and move it around as much as possible to fully coat the whole onion.

So far, I'm feeling really good about this round.

To finish, back once more in my dry batter where I really need to open up every single petal here.

I'll shake off all that excess flour and my Bloomin' Onion is ready to cook.

For safety, since I'll be using hot oil, I'm gonna keep my blindfold off the rest of this round.

So let's get back to cooking.

To finish this up, my bloomin' onion is gonna go straight into the frying oil.