Mini crispy onion petals (Print Version)
# Ingredients:
→ For the Onions
01 -
2 large sweet onions (Vidalia or yellow), peeled
02 -
¾ cup all-purpose flour
03 -
1 tablespoon cornstarch
04 -
1 teaspoon smoked paprika
05 -
½ teaspoon garlic powder
06 -
½ teaspoon onion powder
07 -
½ teaspoon chili powder
08 -
¼ teaspoon black pepper
09 -
½ teaspoon salt
10 -
2 eggs
11 -
¼ cup milk (dairy or non-dairy)
→ For the Dipping Sauce
12 -
½ cup mayonnaise
13 -
2 tablespoons ketchup
14 -
1 teaspoon hot sauce or chili garlic sauce
15 -
½ teaspoon garlic powder
16 -
½ teaspoon paprika
17 -
½ teaspoon lemon juice
18 -
Salt to taste
→ Optional Garnishes
19 -
Fresh parsley, chopped
20 -
Lemon wedges for serving
# Instructions:
01 -
Cut each onion in half lengthwise, then into quarters. Separate each layer into individual petals or segments. Trim any overly large petals to ensure uniform bite-sized pieces.
02 -
In one bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, chili powder, salt, and black pepper. In another bowl, whisk together eggs and milk to form a smooth egg wash.
03 -
Dip each onion petal into the flour mixture, then into the egg wash, and back into the flour mixture again. Press gently to coat each petal evenly and ensure the coating sticks well. Set coated petals on a parchment-lined tray or rack while prepping the rest.
04 -
For baking: Preheat oven to 425°F (220°C), line a baking sheet with parchment paper, and lightly grease it. Arrange the coated onion petals in a single layer, spacing them out. Spray the tops lightly with oil and bake for 15–18 minutes, flipping halfway for even browning. For air frying: Preheat air fryer to 375°F (190°C). Place petals in the air fryer basket in a single layer (cook in batches if needed). Spray lightly with oil and cook for 10–12 minutes, shaking the basket halfway through.
05 -
In a small bowl, whisk together mayonnaise, ketchup, hot sauce, garlic powder, paprika, lemon juice, and salt. Mix until smooth and creamy, then refrigerate until ready to serve.
06 -
Transfer golden, crispy onion petals to a serving platter. Garnish with chopped parsley and serve immediately with dipping sauce on the side.
# Notes:
01 -
These can be prepped ahead of time up to the dredging step, then cooked just before serving.
02 -
The dipping sauce can be made up to 3 days in advance and stored in the refrigerator.
03 -
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.