Onion Petals Spicy Dipping (Printable Version)

Golden-fried onion petals bloom with a bold, zesty dipping sauce, perfect for sharing or snacking.

# What You Need:

→ Onion Petals

01 - 2 large sweet onions (such as Vidalia)
02 - 2 cups all-purpose flour
03 - 1 cup buttermilk
04 - 2 eggs
05 - 1 ½ teaspoons paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - ½ teaspoon cayenne pepper
11 - Vegetable oil for frying (approximately 2–3 inches depth)

→ Spicy Dipping Sauce

12 - ½ cup mayonnaise
13 - 2 tablespoons ketchup
14 - 1 tablespoon prepared horseradish
15 - 1 teaspoon smoked paprika
16 - ½ teaspoon garlic powder
17 - ½ teaspoon onion powder
18 - ½ teaspoon hot sauce
19 - Salt and black pepper to taste

# How-To:

01 - Trim stem ends and peel each onion. Position root side down and make 8 to 12 vertical cuts from top to bottom, keeping the root intact to create petals. Gently separate petals to bloom.
02 - Combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a large bowl. Whisk until evenly blended.
03 - In a separate bowl, whisk together buttermilk and eggs until smoothly incorporated.
04 - Dip each onion into the dry flour mixture, fully coating all petals. Shake off excess flour.
05 - Submerge the floured onions into the buttermilk-egg mixture, ensuring full coverage, then return to the flour mixture for a second coating to create a crisp crust.
06 - Heat vegetable oil to approximately 350°F (175°C) in a deep fryer or heavy pot to a depth of 2 to 3 inches.
07 - Fry onions one at a time, cut side down first, for 3 to 4 minutes. Flip and fry for an additional 3 to 4 minutes until golden brown and crisp. Drain on paper towels.
08 - Combine mayonnaise, ketchup, horseradish, smoked paprika, garlic powder, onion powder, hot sauce, salt, and pepper in a bowl. Mix thoroughly and chill until serving.
09 - Present the hot onion petals alongside the chilled spicy dipping sauce.

# Expert Advice:

01 -
  • They're surprisingly easier to make than they look, and the payoff feels disproportionate to the effort.
  • The contrast between the shatteringly crisp outside and the sweet, tender onion inside is honestly addictive.
  • That spicy dipping sauce is a total game-changer—it's the kind of thing you'll end up making even without the onions.
02 -
  • The oil temperature is absolutely everything—too cool and your onions become soggy sponges; too hot and the outside burns before the inside gets tender.
  • Don't skip the double-dipping step; it's the difference between regular fried onions and the crispy, crunchy petals that make people lean back in their chair.
03 -
  • Have a spider strainer or slotted spoon ready before you start frying—it makes pulling those onions out cleaner and safer than fumbling around.
  • If your petals aren't separating cleanly, soak the whole onion in ice water for 10 minutes first; it makes them more pliable and less likely to tear.
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