Crispy Onion Petals with Spicy Dipping Sauce (Printable)

Golden-fried onion petals with bold zesty dipping sauce, perfect for sharing.

# What You'll Need:

→ Onion Petals

01 - 2 large sweet onions (Vidalia recommended)
02 - 2 cups all-purpose flour
03 - 1 cup buttermilk
04 - 2 large 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

→ 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 Steps:

01 - Trim the stem end and peel each onion. Position root side down and make vertical cuts from top to bottom, keeping the root intact to form 8–12 petals per onion. Gently separate petals to create the blooming effect.
02 - Combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a large bowl. Whisk thoroughly to distribute spices evenly.
03 - Whisk buttermilk and eggs in a separate bowl until fully blended and smooth.
04 - Dip each onion into the flour mixture, ensuring all petals receive thorough coverage. Shake off excess flour to prevent clumping.
05 - Submerge the floured onion into the buttermilk-egg mixture, then immediately return to the flour mixture for a second coating. Press gently to adhere flour for maximum crunch.
06 - Pour 2–3 inches of vegetable oil into a deep fryer or heavy-bottomed pot. Heat to 350°F, maintaining temperature throughout cooking.
07 - Carefully lower onions into hot oil, one at a time, placing cut side down first. Fry 3–4 minutes, then turn and continue frying 3–4 minutes until deeply golden brown and crispy. Drain on paper towels.
08 - Combine mayonnaise, ketchup, horseradish, smoked paprika, garlic powder, onion powder, hot sauce, salt, and pepper in a bowl. Mix until smooth and thoroughly incorporated. Refrigerate until serving.
09 - Arrange hot onion petals on a serving platter alongside the chilled spicy dipping sauce. Serve immediately while crisp.

# Expert Tips:

01 -
  • Restaurant-Quality Appetizer: Enjoy a classic steakhouse favorite right at home.
  • Perfectly Crispy: A double coating in a seasoned flour mixture ensures each petal is irresistibly crunchy.
  • Bold & Zesty Sauce: The creamy, spicy dipping sauce with a hint of smokiness and horseradish is the perfect complement.
  • Great for Sharing: Designed to be pulled apart and dipped, it's the ultimate social snack.
02 -
  • Keep the Root Intact: When slicing the onion, be sure to leave the root end attached. This acts as the base that holds all the petals together.
  • Double-Dredge for Crispiness: Don't skip the second coating in the flour mixture. This step is crucial for creating an extra-crispy, durable crust.
  • Fry One at a Time: Frying the onions individually prevents the oil temperature from dropping, ensuring each one cooks evenly and becomes golden brown and crisp.
  • Chill the Sauce: Make the dipping sauce ahead of time and chill it. The cool, creamy sauce provides a delicious contrast to the hot, crispy onion.
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