# What You'll Need:
→ For the Onion Petals
01 - 2 large sweet onions (such as Vidalia)
02 - 2 cups all-purpose flour
03 - 1 cup buttermilk
04 - 2 eggs
05 - 1 ½ teaspoons paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - ½ teaspoon cayenne pepper
11 - Vegetable oil, for frying
→ For the Spicy Dipping Sauce
12 - ½ cup mayonnaise
13 - 2 tablespoons ketchup
14 - 1 tablespoon prepared horseradish
15 - 1 teaspoon smoked paprika
16 - ½ teaspoon garlic powder
17 - ½ teaspoon onion powder
18 - ½ teaspoon hot sauce
19 - Salt and black pepper, to taste
# How-To:
01 - Trim off the stem end from each onion and remove the papery skin. Position the onion root-side down on your cutting board. Make vertical cuts from top to bottom, cutting to but not through the root, creating 8-12 petals per onion. Gently separate the layers to allow the onion to bloom.
02 - In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper until thoroughly combined.
03 - In a separate bowl, whisk the buttermilk and eggs until fully blended and smooth.
04 - Dip each prepared onion into the flour mixture, ensuring all petals are thoroughly coated. Shake off any excess flour.
05 - Submerge the floured onion into the buttermilk-egg mixture, allowing it to coat completely. Return the onion to the flour mixture a second time, coating thoroughly to create an extra-crispy crust.
06 - Pour 2-3 inches of vegetable oil into a deep fryer or heavy pot. Heat the oil to 350°F.
07 - Carefully place one onion into the hot oil, cut side down first. Fry for 3-4 minutes, then turn and fry for an additional 3-4 minutes until golden brown and crispy throughout. Remove with a slotted spoon and drain on paper towels. Repeat with remaining onions.
08 - In a bowl, combine the mayonnaise, ketchup, horseradish, smoked paprika, garlic powder, onion powder, hot sauce, salt, and pepper. Mix until smooth and well blended. Refrigerate until ready to serve.
09 - Arrange the hot, crispy onion petals on a serving platter alongside the chilled spicy dipping sauce. Serve immediately while still warm and crispy.
