As much as we love them, the classic fried blooming onion has two major flaws—they are impossible to fully coat in batter and their core often doesn’t get fully cooked. These easy petals solve both problems by separating the pieces before “frying.”
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon chopped fresh parsley
- 2 teaspoons horseradish
- 2 teaspoons Dijon mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper
- 2 cups all-purpose flour
- 1 1/2 teaspoons paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 2 cups buttermilk
- 3 large eggs
- 4 cups panko
- 1/4 cup vegetable oil
- 1 teaspoon sugar
- 2 medium sweet onions
- Chopped fresh parsley, for topping
Instructions
- Make the dipping sauce: Stir together the mayonnaise, sour cream, parsley, horseradish, mustard, paprika, Worcestershire sauce and 1/2 teaspoon each salt and black pepper in a bowl. Cover and refrigerate.
- Make the onion petals: Whisk together the flour, paprika, onion powder, garlic powder, cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl; scoop out 1 cup and whisk with the buttermilk and eggs in a separate bowl. Combine the panko, vegetable oil, sugar and 1 teaspoon each salt and black pepper in another large bowl; mix until evenly combined.
- Peel the onions and trim both ends. Cut into quarters, then halve each quarter to make 1-inch wedges. Separate into individual petals. Dredge the petals in the flour mixture, then drop into the buttermilk mixture. Drain the petals and dredge in the panko mixture.
- Arrange half of the petals in a 6-quart air fryer. Air-fry at 350 degrees F until crisp and golden, 15 to 18 minutes; transfer to a platter. Repeat with the remaining petals; sprinkle with parsley and serve with the sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 579 |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 5 g |
| Sugar | 13 g |
| Protein | 16 g |
| Cholesterol | 106 mg |
| Sodium | 788 mg |
| Serving Size | 1 of 6 servings |
| Calories | 579 |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 5 g |
| Sugar | 13 g |
| Protein | 16 g |
| Cholesterol | 106 mg |
| Sodium | 788 mg |
Reviews
These were delicious, I made two batches one on a rack the other on a baking sheet, the ones on the baking sheet were much crisper.