Blooming Onion Petals with Horseradish Dip
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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
These Blooming Onion Petals are everything people love about the steakhouse classic, in shareable form!
The sweet onions are separated into individual petals, double-dipped in a savory coating made with Heinen’s flour and seasonings, and fried until deep golden brown and crisp. A sprinkle of sea salt and fresh chives finishes them off, and Terrapin Ridge Farms Onion Blossom Horseradish Dip brings the creamy, tangy kick that makes them hard to stop eating. Make them for kickoff and expect the bowl to be empty by halftime!
Why You’ll Love This Recipe
- Every bite is crunchy. Dipping the petals twice gives them a thick, crackly coating that stays crisp from the first bite to the last. It’s hard to stop at one, so this recipe makes enough to share with a small gathering.
- No knife skills are needed. You don’t have to carve a whole blooming onion. Just cut wedges and pull the layers apart for easy, dippable petals. Opt for sweet Vidalia onions for best flavor.
- The dip is a shortcut, and it’s amazing. Terrapin Ridge Farms Onion Blossom Horseradish Dip delivers that classic zesty flavor straight from the jar, so you can spend your time on the game instead. Look for it near the potato chips.
Blooming Onion Petals with Horseradish Dip
Cook time: 20min Prep time: 25min Total time: 55 minutes
Servings: 8
Ingredients
- 2 large sweet onions, such as Vidalia
- 2 cups Heinen’s all-purpose flour
- 2 tsp Heinen’s paprika
- 1 ½ tsp Heinen’s garlic powder
- 1 ½ tsp Heinen’s ground cumin
- 1 tsp kosher salt
- 1 tsp Heinen’s onion powder
- ½ tsp Heinen’s black pepper
- ½ tsp Heinen’s cayenne pepper
- 1 cup Heinen’s 2% milk
- 1 Heinen’s large egg
- Heinen’s canola oil, for frying (enough to fill pot 3 inches deep)
- Heinen’s Mediterranean Sea Salt Grinded
- Chopped chives
- Terrapin Ridge Farms Onion Blossom Horseradish Dip
Instructions
- Trim the ends off the onions and peel. Halve each onion from root to tip, then cut each half into thirds. Pull the layers apart into individual petals. Save the inner layers for another recipe.
- In a large bowl, whisk together the flour, paprika, garlic powder, cumin, salt, onion powder, black pepper, and cayenne pepper. Transfer the flour mixture to a large zip-top bag.
- In a second bowl, whisk the milk and egg until smooth.
- Working 6 to 8 at a time, toss the petals in the milk mixture, then use a straining spoon to transfer them to the flour mixture. Close the bag and toss gently to coat. Repeat the process so petals are double-dipped. Set on a wire rack and allow to rest 5-10 minutes so the coating sets.
- Heat 3 inches of oil in a heavy pot to 375°F.
- Fry the petals in small batches, without crowding, for 5-7 minutes, rotating occasionally, until deep golden and crisp. Allow the oil to return to temperature between batches.
- Use a straining spoon to transfer petals from oil to a paper towel-lined sheet pan, being careful not to crowd (otherwise they won’t crisp as they cool).
- While still hot, sprinkle with salt. Garnish with chives. Serve right away with dip.
- Air fryer option: After coating, mist the petals generously with Heinen’s avocado oil spray and cook in a single layer at 400°F for 8 to 10 minutes, shaking the basket and spritzing again halfway through. Sprinkle with salt to finish.
- Reheating tip: Reheat leftovers in a 400°F oven or air fryer for 3 to 4 minutes to re-crisp.
