Mini Onion Blossoms

  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 8 servings
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Ingredients

Onion Blossoms:

8 cipollini onions

Peanut oil, for frying 

1 cup all-purpose flour 

1/2 teaspoon garlic powder 

1/2 teaspoon dried oregano 

1/2 teaspoon smoked paprika 

1/2 teaspoon seasoning salt 

1/4 teaspoon cayenne pepper 

3/4 cup buttermilk 

1 large egg 

Kosher salt

Dipping Sauce:

2 tablespoons mayonnaise

2 tablespoons sour cream 

2 teaspoons ketchup 

1 teaspoon horseradish 

1/4 teaspoon cayenne pepper

1/8 teaspoon freshly ground black pepper 

Pinch kosher salt 

Directions

Special equipment:
a deep-frying thermometer
  1. For the onion blossoms: Slice off the tip of each onion and gently peel and remove the outer skin. Turn an onion root-side down and make 4 vertical cuts with a paring knife at 12 o'clock, 3 o'clock, 6 o'clock and 9 o'clock, leaving the base intact to create petals. Repeat this process for each onion.
  2. Add about 3 inches of oil to a large heavy-bottomed pot. Heat the oil to 350 degrees F over medium heat.
  3. Whisk together the flour, garlic powder, oregano, smoked paprika, seasoning salt and cayenne in a large bowl or shallow dish. Combine the buttermilk and egg in another large bowl.
  4. Place the onions in the flour mixture with a spoon, tossing slightly until they are well coated; shake off any excess. Submerge the onions cut-side up in the buttermilk mixture. Drain the onions slightly, then dredge them back in the flour mixture, making sure to coat each petal.
  5. Carefully place each onion root-side down into the hot oil with a slotted spoon and fry, flipping once, until golden brown, about 2 minutes. Drain on a paper towel-lined plate or cooling rack. Repeat with the remaining onions. Sprinkle with salt and serve warm with the dipping sauce.
  6. For the dipping sauce: Mix the mayonnaise, sour cream, ketchup, horseradish, cayenne, pepper and salt in a small bowl.
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