# What You'll Need:
→ For the Onion Petals
01 - 2 large sweet onions (such as Vidalia)
02 - 2 cups all-purpose flour
03 - 1 cup buttermilk
04 - 2 eggs
05 - 1 ½ teaspoons paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - ½ teaspoon cayenne pepper
11 - Vegetable oil, for frying
→ For the 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 Make It:
01 - Cut off the stem end and peel each onion. Place the root side down and make vertical cuts from top to bottom, leaving the root intact, to create 8–12 petals per onion. Gently separate the petals to bloom the onion.
02 - In a large bowl, whisk together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne until thoroughly combined.
03 - In a separate bowl, whisk buttermilk and eggs until fully blended and smooth.
04 - Dip each onion into the flour mixture, ensuring all petals are evenly coated. Shake off excess flour to prevent clumping.
05 - Submerge the floured onion into the buttermilk-egg mixture, then return it to the flour mixture, coating thoroughly for a crispier crust.
06 - Heat 2–3 inches of vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
07 - Fry onions, one at a time, cut side down first, for 3–4 minutes. Turn and fry an additional 3–4 minutes until golden brown and crisp. Drain on paper towels.
08 - Mix together mayonnaise, ketchup, horseradish, paprika, garlic powder, onion powder, hot sauce, salt, and pepper in a bowl. Chill until ready to serve.
09 - Serve the hot onion petals immediately with the spicy dipping sauce on the side.
