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Bloomin' Onion Petals

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the Onion Petals
  • 3 large sweet onions Vidalia preferred
  • 2 cups all-purpose flour
  • 2 teaspoons smoked paprika
  • 1.5 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 1 cup buttermilk
  • Oil for deep frying vegetable or canola
For the Dipping Sauce
  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons prepared horseradish
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste

Method
 

Make the Dipping Sauce
  1. Combine all dipping sauce ingredients in a small bowl and whisk until smooth. Taste and adjust seasoning. Cover and refrigerate for at least 30 minutes to let flavors meld.
Prepare the Onions
  1. Cut the onions into petals: cut each onion in half from root to tip, then cut each half into 3-4 wedges, separating the layers into individual petals. You want pieces that are roughly 2-3 inches long.
  2. Mix flour, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper in a large shallow bowl.
  3. In a separate bowl, whisk together eggs and buttermilk until combined.
Frying
  1. Heat 3 inches of oil in a heavy pot or Dutch oven to 375°F. Use a thermometer for accuracy.
  2. Working in batches, dip onion petals in the buttermilk mixture, then dredge in the seasoned flour, pressing to coat well. For extra crispiness, double-dip: back into buttermilk, then flour again.
  3. Fry in batches of 8-10 petals for 2-3 minutes until golden brown and crispy. Do not overcrowd the oil. Drain on paper towels, season immediately with a pinch of salt, and serve hot with the dipping sauce.