Bloomin’ Onion Petals

Why You’ll Love This Recipe

I enjoy how quickly these onion petals come together, making them perfect for a snack or appetizer in under 20 minutes. The coating is packed with flavor, and the frying gives them that irresistible crunch. I also like that I can easily recreate a restaurant-style favorite at home without much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons ketchup
• 2 tablespoons prepared horseradish
• 1 clove garlic (minced)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• pinch of cayenne pepper
• 1 large sweet onion
• 2 cups all-purpose flour
• 2 teaspoons seasoned salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 cup buttermilk
• 1 large egg
• oil for frying

Directions

I start by preparing the dipping sauce. In a bowl, I whisk together the mayonnaise, sour cream, ketchup, horseradish, garlic, salt, pepper, paprika, and cayenne until smooth. I cover it and place it in the refrigerator to chill while I prepare the onion.

Next, I cut off the root end of the onion, peel it, and slice it in half, then into quarters, and then into smaller sections to create petals.

In one bowl, I mix the flour with seasoned salt, pepper, garlic powder, cayenne, onion powder, and smoked paprika. In another bowl, I whisk together the buttermilk and egg.

I separate the onion petals and place them in a zip-top bag with some of the flour mixture, then shake until lightly coated. I dip each piece into the buttermilk mixture, letting any excess drip off, and then coat them again in the seasoned flour.

I place the coated petals on a parchment-lined tray while I finish the rest. Then I heat oil in a deep skillet to 350°F and fry the onion petals in batches for about 3–4 minutes until golden brown.

After frying, I transfer them to paper towels to drain excess oil, then place them on a wire rack to keep them crispy. Once all the petals are ready, I serve them hot with the chilled dipping sauce.

Servings and Timing

I make about 4 servings with this recipe.
The total time is around 19 minutes, including prep and frying.

Variations

I sometimes adjust the spice level by adding more cayenne or even a bit of hot sauce to the batter. If I want a milder version, I reduce the cayenne and paprika. I also like experimenting with different dipping sauces, such as a simple garlic aioli or a tangy barbecue sauce.

storage/reheating

I prefer eating these fresh, but if I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days.

To reheat, I place them in the oven or air fryer at 350°F for a few minutes to bring back their crispiness. I avoid microwaving because it makes them soft.

FAQs

Can I use a different type of onion?

I can use yellow or white onions, but I prefer sweet onions because they have a milder flavor and work best for this recipe.

Can I bake instead of fry?

Yes, I can bake them, but they won’t be as crispy. I spray them with oil and bake at a high temperature until golden.

How do I keep the coating from falling off?

I make sure to coat the onion petals well in flour first, then in the wet mixture, and again in flour to help the coating stick.

Can I make the sauce ahead of time?

Yes, I can prepare the sauce a day in advance and keep it refrigerated until ready to use.

What oil is best for frying?

I like using neutral oils like vegetable or canola oil because they handle high heat well and don’t affect the flavor.

Conclusion

I find these bloomin’ onion petals to be a fun and delicious appetizer that always impresses. The crispy coating, tender onion, and creamy dipping sauce make a perfect combination that I keep coming back to whenever I crave something savory and satisfying.

Bloomin’ Onion Petals

Print Recipe

Crispy, golden onion petals served with a creamy, zesty dipping sauce. A quick and irresistible appetizer perfect for sharing.

• Author: CookingByNess
• Prep Time: 15 minutes
• Cook Time: 4 minutes
• Total Time: 19 minutes
• Yield: 4 servings
• Category: Appetizer, Snack
• Method: Deep Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Dipping Sauce
½ cup mayonnaise
¼ cup sour cream
2 tablespoons ketchup
2 tablespoons prepared horseradish
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon smoked paprika
Pinch of cayenne pepper
For the Onion Petals
1 large sweet onion
2 cups all-purpose flour
2 teaspoons seasoned salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon onion powder
½ teaspoon smoked paprika
1 cup buttermilk
1 large egg
Oil for frying

Instructions

Prepare the sauce: In a bowl, whisk together mayonnaise, sour cream, ketchup, horseradish, garlic, salt, pepper, paprika, and cayenne until smooth. Cover and refrigerate until ready to serve.
Cut the onion: Trim the root end, peel, and cut the onion in half. Slice into quarters, then cut each quarter in half to create petals.
Prepare the coating: In a large bowl, mix flour, seasoned salt, pepper, garlic powder, cayenne, onion powder, and smoked paprika.
Make wet mixture: In another bowl, whisk together buttermilk and egg.
Initial coating: Place onion petals in a zip-top bag with ¼ cup of flour mixture. Seal and shake to coat.
Dip and dredge: Shake off excess flour, dip petals into the buttermilk mixture, then coat again in the flour mixture. Shake off excess.
Rest: Place coated petals on a parchment-lined tray.
Heat oil: Heat oil (about 2 inches deep) to 350°F (175°C).
Fry: Cook onion petals in batches for 3–4 minutes until golden brown.
Drain: Transfer to a paper towel-lined plate, then place on a wire rack to keep crispy.
Serve: Serve hot with chilled dipping sauce.

Notes

Use a sweet onion (like Vidalia) for best flavor.
Fry in batches to avoid overcrowding and soggy petals.
Keeping fried petals on a wire rack prevents them from getting greasy.
Adjust cayenne pepper to control heat level.