Crispy Awesome Blossom Onion Bites Recipe – Easy Party Appetizer
Crispy Blooming Onion Petals with Zesty Dipping Sauce
These golden-brown onion petals are crisp on the outside, tender inside, and served with a tangy sauce that’ll have everyone reaching for more. A fun twist on the classic fritter, perfect for parties or game-day snacking!
Ingredients
- 1 large sweet onion
- 1 cup yellow cornmeal
- ½ cup coconut flour
- 1 teaspoon arrowroot starch
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup buttermilk
- Vegetable oil, for frying
For the Zesty Dipping Sauce
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- Dash of Worcestershire sauce
Directions
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Slice the Onion: Trim the top and peel the onion. Make 12–16 vertical cuts around, stopping ½” from the root so the petals stay connected.
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Prepare Breading: In a bowl, whisk together cornmeal, coconut flour, arrowroot starch, smoked paprika, garlic powder, salt, and pepper. Pour buttermilk into a separate shallow dish.
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Coat the Petals: Gently fan out the onion petals. Dip into buttermilk, let excess drip off, then dredge in the cornmeal mixture, coating each petal thoroughly.
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Fry Until Crispy: Heat 2–3 inches of oil in a deep skillet to 350°F (175°C). Carefully lower the onion, fry 3–4 minutes per side until golden. Drain on paper towels.
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Make the Sauce: Whisk mayonnaise, ketchup, Dijon, smoked paprika, cayenne, and Worcestershire sauce in a bowl. Taste and adjust seasoning.
- Serve: Arrange onion petals on a platter around the sauce. Garnish with chopped parsley, if you like, and dig in!
Chef’s Special Tip
For an extra-crispy crust, let the coated onion rest on a wire rack for 10 minutes before frying. This “dry cure” helps the breading adhere and crisp up beautifully.
Source: Allrecipes – Awesome Blossom Onion Bites
Crispy Blooming Onion Petals with Zesty Dipping Sauce
Golden-brown onion petals fried to perfection and served with a tangy homemade sauce. A crowd-pleasing appetizer for any occasion!
Ingredients
Method
- Trim the top and peel the onion. Slice into 12–16 petals, leaving ½" at the root.
- Whisk cornmeal, coconut flour, arrowroot starch, smoked paprika, garlic powder, salt, and pepper. Pour buttermilk into a separate dish.
- Dip petals into buttermilk, then dredge in the dry mix, coating evenly.
- Fry in 350°F oil for 3–4 minutes per side until golden. Drain on paper towels.
- Whisk mayonnaise, ketchup, Dijon mustard, smoked paprika, cayenne, and Worcestershire sauce.
- Arrange petals on a platter with dipping sauce and garnish as desired.
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