Description
Crispy, golden bite-sized blooming onion petals made from sweet onions, coated in a seasoned flour and panko breadcrumb mixture, and cooked by frying, air frying, or baking. Perfect as a flavorful appetizer or snack with your favorite dipping sauce.
Ingredients
Scale
Onions
- 2 large sweet onions (Vidalia or yellow onions)
Breading and Seasoning
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1 cup panko breadcrumbs
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional)
- Salt and black pepper to taste
Wet Ingredients
- 1 cup buttermilk (or plant-based milk with 1 tsp vinegar/lemon juice for vegan option)
- 2 large eggs (optional, enhances coating stickiness especially if skipping buttermilk)
Cooking Fats
- Vegetable, canola, or peanut oil for frying (if deep frying)
- Cooking spray or oil for air frying or baking
Instructions
- Prep Your Onions: Peel and trim both ends of the sweet onions. Cut each onion into quarters or sixths depending on size, then carefully separate the layers into individual petals to create bite-sized pieces.
- Buttermilk Soak: Place the separated onion petals into a bowl filled with buttermilk and soak for at least 30 minutes. This step helps soften the onions, mellow their sharpness, and ensures the coating will adhere well. For vegan versions, soak in plant-based milk mixed with vinegar or lemon juice.
- Seasoned Dredging: In a large bowl, mix together all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Dip each soaked petal first into the flour mixture, then back into the buttermilk, and again into the flour mixture to double coat. For extra crunch, roll the petals in panko breadcrumbs after the second dredge.
- Choosing Cooking Method and Cooking: For deep frying, heat oil to 350°F (175°C) in a heavy pot and fry the petals in small batches for 2–3 minutes until golden brown, then drain on paper towels. For air frying, preheat the air fryer to 400°F (200°C), lightly spray the coated petals with oil, and air fry for 10–12 minutes, flipping halfway through. For oven baking, preheat the oven to 425°F (220°C), place the petals on a baking rack on a sheet pan, spray with oil, and bake for 20–25 minutes until crispy and golden.
- Serving: Serve the crispy, golden bite-sized blooming onion petals immediately with your preferred dipping sauce for a delicious appetizer or snack.
Notes
- Soaking the onions in buttermilk or acidic plant milk softens their sharpness and helps the coating stick better.
- Double coating with flour mixture ensures a crispy crust.
- Panko breadcrumbs add extra crunch but can be skipped for a lighter coating.
- Easily adapt to vegan by using plant-based milk and skipping eggs.
- If deep frying, be cautious of hot oil and fry in small batches to maintain temperature.
- Adjust seasoning in the flour mixture to your taste for more or less spice.
