Onion Petals with Spicy Dipping Sauce (Printable)

Golden, crispy onion petals blooming like flowers, paired with a zesty spicy dipping sauce for ultimate appetizer enjoyment.

# What You Need:

→ 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

→ 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

# Directions:

01 - Trim off 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 the petals to create the blooming effect.
02 - In a large bowl, combine flour with paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Whisk thoroughly to distribute spices evenly throughout the flour mixture.
03 - In a separate bowl, whisk buttermilk and eggs until fully blended and smooth.
04 - Dip each onion into the seasoned flour mixture, ensuring all petals are thoroughly coated. Shake gently to remove excess flour for even coating.
05 - Submerge the floured onion into the buttermilk-egg mixture, allowing it to coat completely. Return to the flour mixture for a second coating, pressing gently to adhere flour for a crispy crust.
06 - Pour 2–3 inches of vegetable oil into a deep fryer or heavy-bottomed pot. Heat to 350°F, maintaining consistent temperature for optimal frying results.
07 - Fry onions individually, placing cut side down first. Cook for 3–4 minutes, then turn and fry an additional 3–4 minutes until golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
08 - Combine mayonnaise, ketchup, horseradish, smoked paprika, garlic powder, onion powder, hot sauce, salt, and pepper in a bowl. Mix until smooth and refrigerate until serving time.
09 - Arrange hot, crispy onion petals on a serving plate alongside the chilled spicy dipping sauce. Serve immediately while petals remain crisp.

# Expert Suggestions:

01 -
  • They are shockingly simple but impress everyone every time
  • The spicy dipping sauce makes them addictive enough that you might want to double the batch
02 -
  • Keep that root end intact or your onion will fall apart into separate pieces instead of staying together as petals
  • Let the oil return to temperature between batches or you'll end up with soggy greasy onions instead of crispy ones
03 -
  • Work quickly when separating the petals after cutting because the longer they sit the harder they are to gently pull apart without breaking
  • If your coating starts falling off during frying, your oil might be too cool or you didn't shake off enough excess flour during that first dip
Return