Fried Onion Petals – Sweet onion is sliced into petals, seasoned, and fried until perfectly crispy. Served with homemade horseradish sauce.
Another yummy snack coming at ya! This one was uber addictive. I was munching on these Fried Onion Petals all day after making them.
The inspiration for this snack comes from the Bloomin’ Onion at Outback Steakhouse. Making a whole onion seems so intimidating so I never thought to make it at home. But then the thought came to me – why not fried them in little petals instead? They’re also easier to dip than onion rings.
Without further ado, here are the Fried Onion Petals!
Tips & Tricks
- Prepared horseradish. Make sure you get prepared horseradish and not raw horseradish. Prepared horseradish is more mild and has a creamy texture.
- Use a round onion. To get a nice long petal, make sure you use a round onion instead of a flat, wide one.
- Coat the onions completely. You need to coat the onions well in seasoned flour to ensure they get nice and crispy.
- Fry until golden brown. Make sure you fry until the petals turn golden brown. This will produce a perfectly crunchy exterior.
Fried Onion Petals
For the horseradish sauce:
- ½ cup mayo
- ¼ cup sour cream
- 2 tablespoons ketchup
- 2 tablespoons prepared horseradish
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
- 1 pinch cayenne pepper
For the petals:
- oil for frying
- 1 large sweet onion
- 2 cups all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 cup buttermilk
- 1 large egg
- Add all the horseradish sauce ingredients together in a bowl and stir together to combine. Set aside.
- Add canola or vegetable oil to a large Dutch oven so the oil is about 4 inches deep. Set over medium heat. Place a candy thermometer into the oil to monitor the temperature.
- Slice off the root end of the onion. Cut onion in half. Peel off paper skin and discard. Slice onion halves in half again and then into quarters. Separate onion pieces into petals and place into a ziploc bag. Set aside.
- Mix flour, salt, peppers, onion powder, garlic powder, and paprika in a medium bowl. Add ¼ cup of mixture to the bag of onions. Seal the bag and shake to coat the onions evenly.
- Set up dredging stations by adding buttermilk and egg to a medium bowl and whisking together. Set bowl of flour next to it. Place an empty baking sheet next to the flour.
- Pour about ⅓ of the onions into the buttermilk and coat evenly. Remove the onions from the buttermilk and drain off excess. Toss in the seasoned flour until completely coated in flour. Shake off excess and set on empty baking sheet. Repeat with the rest of the onions.
- Once the oil reached 365 degrees, add about ¼ of the breaded onion petals to fry for about 3 minutes. Flip and fry until deep golden brown, about 3 more minutes. Remove and place on cooling rack over a baking sheet to help drain excess oil. Repeat in 3 more batches with the rest of the onion petals.
- Let cool for 5 minutes and then serve hot with horseradish dipping sauce.