Ingredients:

  • 1 large sweet onion (Vidalia or Walla Walla)
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1/2 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 2 large eggs
  • 1/3 cup whole milk
  • 1/2 cup mayonnaise
  • 2 tsp creamy horseradish
  • 1 tsp ketchup
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp avocado oil spray

Instructions:

  1. Peel the onion, leaving the root end intact. Slice off the top 1/2 inch and place the onion cut-side down. Starting 1/2 inch from the root, make 4 vertical cuts, then continue dividing until you have 16 equal segments. Flip and gently nudge petals outward.
  2. Submerge the cut onion in a bowl of ice water for 30 minutes to allow the petals to fan out naturally. Drain and pat dry thoroughly with paper towels.
  3. In a large bowl, whisk together the flour, cornstarch, 1 tbsp smoked paprika, garlic powder, cayenne, oregano, 1/2 tsp sea salt, and 1/2 tsp black pepper.
  4. In a separate bowl, whisk the eggs and whole milk together.
  5. Place the onion in the flour mixture and coat thoroughly, ensuring every petal is covered. Dip the onion into the egg mixture, then return it to the flour mixture for a second coating (the Double-Dredge).
  6. Preheat the air fryer to 375°F (190°C). Place the onion in the basket and spray generously with oil. Place a small foil ball in the center to maintain airflow.
  7. Air fry for 15-20 minutes until the edges are deep golden brown and crispy. While cooking, whisk together the mayonnaise, horseradish, ketchup, paprika, and seasonings for the dipping sauce.