Description
Crispy, tender petals of sweet onion paired with a creamy, zesty dipping sauce make for a comforting and crowd-pleasing appetizer.
Ingredients
Scale
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons ketchup
- 2 tablespoons prepared horseradish
- 1 clove garlic (minced)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- Pinch of cayenne pepper
- 1 large sweet onion
- 2 cups all-purpose flour
- 2 teaspoons seasoned salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 cup buttermilk
- 1 large egg
- Oil for frying
Instructions
- Create the Dipping Sauce: In a bowl, whisk together the mayonnaise, sour cream, ketchup, horseradish, minced garlic, salt, pepper, smoked paprika, and cayenne until smooth. Cover with plastic wrap and place in the refrigerator until you’re ready to serve.
- Prepare the Onion: Cut the root end off the onion and peel it. Cut the onion in half, then into quarters, and cut the quarters in half, setting them aside.
- Combine the Flour Mixture: In a large bowl, combine the flour, seasoned salt, pepper, garlic powder, cayenne pepper, onion powder, and smoked paprika. Stir until well combined.
- Make the Buttermilk Mixture: In another medium-sized bowl, add the buttermilk and whisk in the egg until blended.
- Coat the Onion Petals: Separate out the onion petals and place them in a gallon-sized ziptop bag. Add ¼ cup of the flour mixture to the bag, seal it, and toss the onions until they are well coated.
- Dip and Flour the Petals: Take a handful of the onion petals at a time, gently shaking off the excess flour. Dip them into the buttermilk mixture, allowing any excess liquid to drip off. Then, add the petals back into the bowl with the flour mixture and coat them well, shaking off any excess flour again.
- Prepare for Frying: Place the coated onion petals onto a parchment-lined sheet tray while you continue coating the remaining onion petals.
- Heat the Oil: In a deep fryer or a large skillet, heat about 2 inches of oil to 350°F. Ensure the oil is hot before frying to achieve that perfect golden color.
- Fry the Petals: Fry the onion petals in batches for about 3–4 minutes until they are golden brown. Be careful not to overcrowd the pan as it may lower the oil temperature.
- Drain the Oil: Place the fried onion petals onto a plate lined with paper towels to absorb any excess oil. Transfer them to a wire rack over a sheet tray to keep them crisp while you fry the remaining petals.
- Serve and Enjoy: Once all the onion petals are fried, remove the dipping sauce from the refrigerator. Serve the crisp, delicious petals alongside the creamy sauce and enjoy every bite!
Notes
Feel free to customize the dipping sauce with additional spices or herbs to suit your taste.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (4 onion petals and 2 tablespoons dipping sauce)
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg