Onion Petals Spicy Sauce (Printable)

Golden-fried onion petals paired with a bold, zesty dipping sauce for a savory snack.

# What You 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 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, sufficient for 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 Make It:

01 - Trim stems and peel onions. Position root side down and slice vertically from top to bottom, creating 8 to 12 petals while keeping root intact. Gently separate petals to form a bloom.
02 - In a large bowl, combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Whisk to blend evenly.
03 - In a separate bowl, whisk together buttermilk and eggs until smooth and uniform.
04 - Dip each onion bloom into the flour mixture, coating all petals thoroughly. Shake off excess flour.
05 - Immerse the floured onions into the buttermilk-egg mixture, then return them to the flour mixture to form a double coating for additional crispiness.
06 - Heat 2 to 3 inches of vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
07 - Carefully place onions into hot oil, cut side down. Fry 3 to 4 minutes, then flip petals to fry 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 until smooth. Chill until serving.
09 - Plate the hot onion petals alongside the chilled spicy dipping sauce and serve immediately.

# Expert Suggestions:

01 -
  • They're essentially a shareable centerpiece that disappears in minutes, proving that humble onions can be showstoppers.
  • The spicy-tangy sauce walks that perfect line between heat and comfort, making your fingers do that happy little dance reaching for one more.
  • Once you master the technique, you'll find yourself making these for every gathering, even the ones that don't need appetizers.
02 -
  • Temperature is non-negotiable—oil that's too cool makes them greasy sponges, too hot and they burn on the outside while staying raw inside.
  • Don't skip the double dipping step; that extra coating is the difference between crispy and just plain fried.
  • The onions are best served within minutes of coming out of the oil, so time your frying to finish just before guests arrive.
03 -
  • Use a thermometer religiously—the difference between 340°F and 360°F is the difference between perfect and disappointing.
  • Pat your bloomed onions dry with paper towels before dredging; excess moisture fights against the coating sticking properly.
  • Make the sauce ahead and chill it; the cold-hot contrast is part of why people love these so much.
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