Air-Fryer Crispy Onion Petals
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 579
- Total Fat
- 24
- Saturated Fat
- 4
- Carbohydrates
- 76
- Dietary Fiber
- 5
- Sugar
- 13
- Protein
- 16
- Cholesterol
- 106
- Sodium
- 788
- Total: 45 min
- Active: 30 min
Ingredients
For the Dipping Sauce:
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
For the Onion Petals:
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
Directions
- 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.