Crispy Onion Petals Spicy Dipping Sauce (Printer-friendly)

Golden-fried onion petals with spicy zesty dipping sauce. Perfect shareable appetizer.

# What You Need:

→ 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 It:

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.
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.

# Cooking Tips:

01 -
  • That moment when you bite through the crispy coating into the sweet tender onion inside absolute magic
  • The dipping sauce hits every flavor note creamy spicy smoky tangy and somehow better than restaurant versions
02 -
  • Keep the root end intact while cutting or your onion will fall apart into pieces instead of staying as petals
  • Let the coated onions rest for 10 minutes before frying this prevents the coating from sliding off
  • Don't crowd the fryer or the oil temperature will drop and you'll get soggy greasy results
03 -
  • Double dipping in flour then milk then flour again is what creates that ultra crispy shell that makes these addictive
  • The sauce tastes infinitely better if you make it at least an hour ahead letting the flavors meld together
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