Onion Petals Spicy Sauce (Printable)

Crispy fried onion petals served with a bold, spicy dipping sauce perfect for sharing or snacking.

# What You'll Need:

→ Onion Petals

01 - 2 large sweet onions (Vidalia preferred)
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, 2–3 inches 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 stem end and peel onions. Stand on root end and make 8 to 12 vertical cuts from top to bottom, keeping root intact. Gently separate petals to bloom.
02 - Combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a large bowl. Whisk to blend evenly.
03 - Whisk together buttermilk and eggs in a separate bowl until smooth.
04 - Coat each onion thoroughly with the flour mixture, shaking off excess.
05 - Submerge floured onions in the buttermilk-egg mixture, then coat again in flour mixture for a crisp crust.
06 - Preheat vegetable oil to 350°F in a deep fryer or heavy pot with 2 to 3 inches of oil.
07 - Fry onions one at a time, cut side down, 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 pepper. Chill until serving.
09 - Plate hot onion petals alongside the chilled spicy dipping sauce for dipping.

# Expert Advice:

01 -
  • They look impossibly impressive but honestly just require a sharp knife and confidence.
  • The double-dip coating creates a shatteringly crisp exterior that somehow stays tender inside.
  • That spicy sauce has just enough kick to keep you coming back for one more petal.
02 -
  • If your petals separate completely during cutting, you've gone too deep—they should still be attached at the root and hold together when handled.
  • The oil temperature matters more than you think; too low and they absorb grease instead of crisping, too high and the outside burns before the onion softens.
03 -
  • Don't skip the paper towel draining—it makes the difference between crispy and greasy, and five minutes of blotting is worth every second.
  • If you're frying for a crowd, keep finished onions warm in a 200°F oven while you finish the batch instead of serving them all at once.
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