Onion Petals with Spicy Dipping Sauce (Printable)

Golden crispy onion petals blooming like flowers, paired with zesty spicy dipping sauce for irresistible snacking.

# 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:

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.

# Expert Tips:

01 -
  • The double coating creates that shatteringly crisp exterior that restaurant frying achieves
  • Sweet onions become mellow and tender inside while the seasoning blend provides just enough kick
  • That spicy dipping sauce ties everything together with a creamy tang everyone fights over
02 -
  • Leaving the root intact is absolutely crucial or your onion will fall apart during the coating process
  • The double dip technique makes the difference between soggy onion rings and restaurant quality crunch
  • Crowding the fryer drops the oil temperature dramatically and results in greasy petals
03 -
  • Chill your onions in the freezer for 15 minutes before coating to help the flour adhere better
  • The batter sizzle should be vigorous but not violent when the onion hits the oil
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