Onion Petals Spicy Dipping (Printable)

Crisp onion petals fried to golden perfection paired with a bold, zesty sauce for sharing.

# 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 frying (approx. 2–3 inches depth)

→ 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 Make:

01 - Trim the stem end and peel onions. Place each onion root-side down and slice vertically from top to bottom, preserving the root to create 8 to 12 petals. Gently separate the petals to form a blooming onion shape.
02 - Combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a large bowl and whisk thoroughly.
03 - In a separate bowl, whisk together buttermilk and eggs until fully blended.
04 - Dip each onion into the flour mixture, ensuring all petals are coated evenly. Shake off any excess flour.
05 - Submerge the floured onion into the buttermilk-egg mixture, then return it to the flour mixture for a second coating to achieve a crisp crust.
06 - Preheat vegetable oil to 350°F (175°C) in a deep fryer or heavy pot, filling approximately 2 to 3 inches in depth.
07 - Fry onions individually, starting cut side down for 3 to 4 minutes. Flip and fry for 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 black pepper in a bowl. Stir well and chill until serving.
09 - Present hot onion petals alongside the spicy dipping sauce for immediate enjoyment.

# Expert Advice:

01 -
  • They taste like you spent hours preparing, but the actual work is maybe thirty minutes of your time.
  • There's something deeply satisfying about biting through that crispy, salty crust and hitting the sweet, soft onion inside.
  • The spicy dipping sauce cuts through the richness in exactly the right way, and you'll find yourself making extra batches of it.
02 -
  • If your oil temperature drops below 340°F, your onions will absorb oil instead of crisping up, so keep an eye on that thermometer and adjust your heat as you fry.
  • Don't skip the double coating—it seems excessive, but it's the difference between crispy and adequate, and you'll taste the difference immediately.
  • Sweet onions are absolutely essential; regular yellow onions will turn bitter and harsh when deep-fried, which defeats the whole purpose.
03 -
  • If your oil starts smoking, it's too hot—lower the heat immediately and let it cool to 350°F before continuing, because burning the coating happens fast at those temperatures.
  • Save any leftover dipping sauce in the fridge for up to three days and use it on burgers, fries, or literally anything else you want to add heat and tang to.
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