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chilis awesome blossom petals

Awesome Blossom Petals Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 large sweet onion
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs
  • 1/4 cup whole milk
  • Vegetable oil for frying (about 3 to 4 cups)
  • 1/2 cup mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp prepared horseradish
  • 1 tsp ketchup
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder

Method
 

  1. Stir together the mayonnaise, sour cream, horseradish, ketchup, 1/4 tsp cayenne, and 1/4 tsp garlic powder in a small bowl. Cover and refrigerate.
  2. Peel the onion, slice into wedges, and separate into individual petals about 1/2 inch wide at the outer edge, discarding very thin center pieces.
  3. Whisk the flour, paprika, 1 tsp garlic powder, onion powder, 1/2 tsp cayenne, salt, and black pepper together in a wide shallow bowl. Beat the eggs and milk together in a separate bowl.
  4. Coat each petal in the seasoned flour, dip in the egg wash, then coat in the flour a second time, pressing lightly. Rest on a rack for 5 minutes.
  5. Heat the vegetable oil in a heavy pot to 375°F (190°C). Fry the petals in batches of 5 to 6, turning once, for 3 to 4 minutes until deep golden-brown. Transfer to a wire rack.
  6. Pile the petals on a serving plate, place the dipping sauce in a ramekin alongside, and sprinkle with a pinch of paprika before serving.

Notes

The sauce can be made up to 24 hours ahead and kept covered in the fridge. If you're scaling this up for a crowd, mix a larger batch of the seasoned flour first so you don't run short mid-dredge. A thermometer for the oil isn't strictly required, but it makes a real difference in consistency across batches.