Fried Onion Petals
👩🍳 Step-by-Step Instructions
Step 1: Slice into “Petals” 🧅📐
- Cut off the top and root end of the sweet onions, then peel off the outer skin.
- Cut each onion in half from top to bottom. Cut each half into 3 or 4 thick wedges.
- Gently separate the layers of the wedges with your fingers. The naturally curved pieces will look just like flower petals! Set them aside.
Step 2: Mix Your Stations 🥣🎨
- The Dry Bowl: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- The Wet Bowl: In a separate medium bowl, whisk the 2 eggs and 1 cup of milk/buttermilk together until smooth.
- The Quick Sauce: Whip all your dipping sauce ingredients together in a small bowl, cover it, and pop it in the fridge so the flavors can marry while you fry!
Step 3: Coat for Maximum Crunch 🏗️✨
- Toss your onion petals into the dry flour mixture first, ensuring they are completely covered. Shake off the excess.
- Dip the floured petals into the wet egg mixture, making sure they are entirely submerged.
- Drop them back into the dry flour mixture for a second coat. (Double dredging is the key to getting those deep, craggy, crunchy ridges that trap the dipping sauce!)
- Place the coated petals on a baking sheet. For the absolute best results, let them chill in the fridge for 20-30 minutes to help the batter lock onto the onions. ❄️
Step 4: Fry to Golden Perfection 🍳🔥
- Fill a deep skillet or heavy Dutch oven with about 2 inches of vegetable oil. Heat the oil to 375°F (190°C).
- Working in small batches, carefully drop the onion petals into the hot oil. Do not overcrowd the pan, or they will become soggy instead of crispy!
- Fry for 3 to 4 minutes, turning them occasionally with a slotted spoon, until they are deep golden-brown and shatteringly crisp.
- Remove them and let them drain on a wire rack or a plate lined with paper towels. Immediately sprinkle with a tiny bit of extra salt while they are still hot.
