I think many of us are now familiar with blooming onions, onion petals, and those amazingly tangy horseradish sauces. This is our take on the best of all worlds. We personally found blooming onions difficult to make at home, with under-cooked portioned of onion at the base, or a large mess – for that reason, we switched to onion petals. We also tweaked the seasoning of the sauce to suit our preferences and hope that you’ll enjoy as well!
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Onion Petals and Horseradish Sauce
Our homestyle take on common steakhouse fried onions and dipping sauce
1Tbspprepared horseradishe.g. Boar's Head Horseradish grated in vinegar
1tspblack pepper
½tsp salt
½tspgarlic powder
¼tspcumin
¼tsporegano
Onion Petals
1-2small yellow onions
1egg
1cupmilk
2cupflour
1Tbspsmoked paprika
1Tbsporegano
1Tbspcumin
2tspsalt
1tspcayenne pepper
1tspblack pepper
1tspgarlic powder
Instructions
Horseradish Dipping Sauce
In a small bowl or jar, mix all ingredients until well combined. Cover and refrigerate at least 1 hour before serving.
Onion Petals
Heat peanut oil (or other preferred frying oil) in a deep fryer or dutch oven until 350°.
Slice the ends off of your onions, then cut them in half. Slice the onions into 1 inch petals and set aside.
Mix your egg and milk in a small bowl. Mix all remaining dry ingredients in a separate bowl.
Dip onions into the wet batter, then into the dry, back into the wet, and then into the dry again.* (see note) Set aside and repeat until all onion petals are battered.
Gently place onion petals into hot fry oil, taking care to avoid them all clumping together. Fry until medium brown, 3-5 minutes. Place on paper towel or wire rack to strain in between batches.
Notes
* Note on dipping – it is possible to skip the second dip in the wet and dry batters, however we have found that the coating sticks better to the onion petals with a second dipping. Still delicious even with one.
