Ingredients
For the Onion:
- 1 extra-large sweet onion (4-5 inches diameter)
- Vegetable or peanut oil for frying
For the Seasoned Coating:
- 2 cups all-purpose flour
- 2 tablespoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 2 teaspoons salt
- 1/4 teaspoon white pepper
For the Egg Wash:
- 2 large eggs
- 1 cup whole milk
- 1/4 teaspoon salt
For the Dipping Sauce:
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons ketchup
- 2 tablespoons prepared horseradish
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of sugar
Instructions
- Prepare the onion: Cut off the top 1/2 inch of the onion, leaving the root intact. Make vertical cuts from top down, stopping 1/2 inch from the root, creating 16-32 sections.
- Soak: Submerge the cut onion in ice water for 10 minutes to 2 hours. Drain upside down on paper towels and gently spread petals.
- Make dipping sauce: Whisk all sauce ingredients together and refrigerate until serving.
- Set up coating station: Mix flour and all dry seasonings in one dish. Whisk eggs, milk, and salt in another dish.
- Coat the onion: Pat onion dry thoroughly. Dust with seasoned flour, working between petals. Dip in egg wash, coating all surfaces. Coat again with seasoned flour, pressing gently to adhere. Let rest on a wire rack for 10-15 minutes.
- Heat oil: In a large, heavy pot, heat 3-4 inches of oil to 350°F.
- Fry: Carefully lower the onion into hot oil, bloom-side down. Fry for 3 minutes, flip carefully, and fry 3-4 minutes more until deep golden brown.
- Drain and serve: Remove to a wire rack over paper towels. Season with salt immediately. Let rest 2-3 minutes, then serve with dipping sauce.
Notes
- The onion must be completely dry before coating or the breading won’t stick
- Maintain oil temperature at 350°F throughout frying for best results
- Don’t skip the double-dredging—it creates the signature thick, crispy coating
- This appetizer is best served immediately while hot and crispy
- Leftover seasoned flour can be stored in an airtight container for up to 3 months
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Main Dishes
- Method: Deep Frying
- Cuisine: American
- Diet: Vegetarian