Onion Petals with Spicy Dipping Sauce (Printable)

Crispy golden onion petals with zesty spicy dipping sauce. Ideal appetizer or snack.

# Ingredient List:

→ For the 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

→ For the 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 Make:

01 - Cut off the stem end and peel each onion. Place the root side down and make vertical cuts from top to bottom, leaving the root intact, to create 8–12 petals per onion. Gently separate the petals to bloom the onion.
02 - In a large bowl, whisk together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
03 - In a separate bowl, whisk buttermilk and eggs until combined.
04 - Dip each onion into the flour mixture, ensuring all petals are coated. Shake off excess flour.
05 - Submerge the floured onion into the buttermilk-egg mixture, then return it to the flour mixture, coating thoroughly for a crispier crust.
06 - Heat 2–3 inches of vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
07 - Fry onions, one at a time, cut side down first, for 3–4 minutes. Turn and fry an additional 3–4 minutes until golden brown and crisp. Drain on paper towels.
08 - Mix together mayonnaise, ketchup, horseradish, paprika, garlic powder, onion powder, hot sauce, salt, and pepper in a bowl. Chill until ready to serve.
09 - Serve the hot onion petals with the spicy dipping sauce.

# Expert Hints:

01 -
  • The double coating creates that satisfying crunch you get from restaurant blooming onions
  • Sweet onions become mellow and savory when they hit the hot oil
  • That spicy dipping sauce kicks everything up just enough
02 -
  • Keep the root end intact while cutting or your onion will fall apart during frying
  • Oil temperature drops when you add the onions, so let it recover between batches
  • The double coating is non negotiable if you want that serious crunch
03 -
  • Let the coated onions rest for 10 minutes before frying for better adhesion
  • Room temperature onions fry more evenly than cold ones
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