Onion Petals with Spicy Sauce (Printable)

Crispy, golden onion petals paired with a zesty, bold dipping sauce for a perfect savory snack.

# What You'll Need:

→ Onion Petals

01 - 2 large sweet onions (Vidalia variety preferred)
02 - 2 cups all-purpose flour
03 - 1 cup buttermilk
04 - 2 large eggs
05 - 1 ½ teaspoons paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon salt
09 - ½ teaspoon ground black pepper
10 - ½ teaspoon cayenne pepper
11 - Vegetable oil for deep frying, approximately 2–3 inches in depth

→ 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 Steps:

01 - Trim stem ends and peel each onion. Place root side down and slice vertically from top to bottom, leaving root intact to create 8–12 petals. Gently separate petals to allow onions to bloom.
02 - Combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a large bowl and whisk thoroughly.
03 - Whisk buttermilk and eggs together in a separate bowl until fully blended.
04 - Dip each onion into the flour mixture, ensuring all petals are coated evenly. Shake off excess flour.
05 - Submerge each floured onion into the buttermilk and egg mixture, then return to the flour mixture for a second coating to create a crispier crust.
06 - Heat vegetable oil to 350°F (175°C) in a deep fryer or heavy pot, maintaining 2–3 inches of oil depth.
07 - Carefully place onions into hot oil cut side down. Fry for 3–4 minutes, then turn and fry an additional 3–4 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 pepper in a bowl. Mix well and refrigerate until serving.
09 - Present hot onion petals alongside the chilled spicy dipping sauce for dipping.

# Expert Advice:

01 -
  • They look restaurant-quality but come together faster than you'd expect, making you feel like a kitchen genius.
  • That double-dip coating creates a satisfying crunch that keeps people coming back for more.
  • The spicy sauce rounds everything out perfectly, turning what could be ordinary fried onions into something you actually crave.
02 -
  • The root has to stay intact or your petals scatter everywhere and fry as individual pieces instead of staying bloomed—it's the architecture that makes them special.
  • That double coating is non-negotiable if you want the crunch factor; one dip leaves you with soft, greasy petals instead of crispy ones.
  • Temperature control is everything here—350°F is the sweet spot where the outside crisps before the inside burns, so invest in a thermometer if you don't have one.
03 -
  • Keep your floured petals on a plate rather than a bowl so they don't get soggy from touching each other before frying, which is something I started doing after my third batch came out less crispy than the first.
  • Drain them on paper towels immediately and sprinkle with sea salt while they're still hot so it actually sticks rather than sliding off once they cool.
  • If you're feeding a crowd, fry your first batch, keep it warm in a low oven while you work through the rest, and assemble everything just before serving.
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