Crispy Onion Petals with Spicy Sauce (Printable)

Crispy golden-fried onion petals blooming like flowers with zesty spicy dipping sauce. Perfect for sharing

# What You'll Need:

→ Onion Petals

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→ Spicy Dipping Sauce

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# Preparation Steps:

01 - Trim the stem end and peel each onion. Position root-side down and make vertical cuts from top to bottom, keeping the root intact to create 8–12 petals per onion. Gently separate the petals to encourage blooming.
02 - Combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a large bowl. Whisk thoroughly to distribute spices evenly.
03 - Whisk buttermilk and eggs in a separate bowl until fully blended and smooth.
04 - Dip each onion into the flour mixture, pressing gently to coat all petals. Shake off excess flour to prevent clumping.
05 - Submerge the floured onion into the buttermilk-egg mixture, then immediately return to the flour mixture for a second coating. Press flour into petals for maximum adherence.
06 - Pour vegetable oil 2–3 inches deep into a fryer or heavy-bottomed pot. Heat to 350°F, maintaining temperature throughout frying.
07 - Fry onions one at a time, placing cut-side down first. Cook 3–4 minutes, then flip and fry an additional 3–4 minutes until golden brown and crispy. Drain on paper towels.
08 - Combine mayonnaise, ketchup, horseradish, smoked paprika, garlic powder, onion powder, hot sauce, salt, and pepper in a bowl. Mix until smooth. Refrigerate until serving.
09 - Arrange hot onion petals on a serving platter with the chilled spicy dipping sauce alongside.

# Expert Suggestions:

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  • You get all the crispy, seasoned satisfaction of restaurant onion rings but in a fun, shareable format that feels like a party
  • The double coating technique creates that shatteringly crisp crust that stays crunchy even after they cool down
  • That spicy dipping sauce is about to become your go to for everything from fries to fried chicken
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  • Keep that root end intact no matter what, because it is the only thing holding your onion together during the frying process
  • Let the coated onions sit on a wire rack for about 10 minutes before frying, which helps the coating set and reduces the chance of it sliding off in the oil
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  • Work in small batches, frying only one or two onions at a time to avoid crowding the pot and dropping the oil temperature
  • If your coating starts coming off in the oil, your oil might not be hot enough or you did not shake off enough excess flour between dips
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