Onion Petals with Spicy Sauce (Printable)

Golden-fried onion petals served with a bold, zesty dipping sauce, perfect as a flavorful snack.

# What You'll Need:

→ Onion Petals

01 - 2 large sweet onions (e.g., Vidalia)
02 - 2 cups all-purpose flour
03 - 1 cup buttermilk
04 - 2 large eggs
05 - 1 1/2 teaspoons paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon cayenne pepper
11 - Vegetable oil, for deep frying (about 2–3 inches)

→ Spicy Dipping Sauce

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

# How-To Steps:

01 - Trim stem end and peel onions. Place root side down and slice vertically to create 8–12 petals per onion, keeping root intact. Separate petals gently to bloom.
02 - Whisk together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a large bowl.
03 - In a separate bowl, whisk together buttermilk and eggs until uniform.
04 - Dip each onion into the flour mixture covering all petals. Shake off excess flour.
05 - Submerge floured onion into the buttermilk-egg mixture, then coat again thoroughly with flour mixture to ensure a crisp crust.
06 - Heat 2 to 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 - Combine mayonnaise, ketchup, horseradish, smoked paprika, garlic powder, onion powder, hot sauce, salt, and black pepper in a bowl. Chill until ready to serve.
09 - Serve hot onion petals alongside the chilled spicy dipping sauce.

# Expert Suggestions:

01 -
  • The double coating creates an incredibly light, shatteringly crisp crust that stays crunchy even after cooling
  • That spicy dipping sauce hits all the right notes with just enough heat to keep you coming back for more
  • Sweet onions become almost candy like when fried, turning a simple vegetable into something unforgettable
02 -
  • Oil temperature matters more than you think, too cool and they get greasy, too hot and they burn before cooking through
  • Letting the coated onions rest for 5 minutes before frying helps the coating set and reduces slipping
  • The root end is crucial for keeping petals together during frying, so resist the urge to cut it completely off
03 -
  • Room temperature onions fry more evenly than cold ones, so let them sit out while you prep the coating ingredients
  • A spider skimmer works infinitely better than tongs for lifting delicate petals out of hot oil without breaking them
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