Description
Crispy Vidalia onion petals served with a zesty lemon aioli dipping sauce, perfect for a vegan appetizer.
Ingredients
Scale
- 1 cup (240 ml) unflavored and unsweetened non-dairy milk
- ½ cup (120 ml) white vinegar
- 1 large Vidalia onion
- 1 ½ cups (180 g) all-purpose flour
- 3 to 5 cups (720 ml to 1200 ml) vegetable oil, for frying
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper, optional
- ½ cup (120 ml) vegan mayo
- 1 tablespoon (15 ml) ketchup
- 2 teaspoons (10 ml) prepared horseradish
- 2 teaspoons (10 ml) vegan Worcestershire sauce
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper, optional
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- Flaky salt
- Minced parsley
Instructions
- Step 1: Make the Dipping Sauce: In a small bowl, combine vegan mayo, ketchup, prepared horseradish, vegan Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), black pepper, and salt. Whisk until the mixture is smooth and well combined. Taste and adjust seasonings as preferred. Set aside.
- Step 2: Prepare the Buttermilk: In a large bowl, whisk together the non-dairy milk and white vinegar to create a vegan buttermilk substitute. Let the mixture sit for a few minutes until it thickens slightly.
- Step 3: Cut the Onion: Peel the Vidalia onion, slicing off both ends. Halve the onion vertically, then cut each half into thirds to produce approximately 1-inch wedges. Carefully separate the petals from these wedges. Submerge the petals in the vegan buttermilk. Let them soak for 30 minutes to absorb moisture and flavor.
- Step 4: Coat the Petals: In a separate bowl, whisk together the flour, smoked paprika, onion powder, kosher salt, black pepper, garlic powder, and optional cayenne pepper. Using a slotted spoon, transfer the soaked onion petals from the vegan buttermilk to the flour mixture, coating them thoroughly. Ensure each petal is evenly covered with the flour mixture.
- Step 5: Fry the Onion Petals: Heat the vegetable oil in a deep sauté pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). Fry the onion petals in batches, careful not to overcrowd the pan, for about 5 to 8 minutes or until petals turn golden brown and crispy. If oil starts to brown the petals too quickly, reduce the heat slightly and continue frying for an additional 2 minutes to cook through without burning.
- Step 6: Drain and Serve: Remove the cooked onion petals using a slotted spoon, transferring them to a wire rack or plate lined with paper towels to drain excess oil. While still hot, sprinkle with flaky salt if desired. Serve immediately alongside the dipping sauce. Garnish with minced parsley if preferred.
Notes
- Room Temperature: Store onion petals in a single layer in an airtight container at room temperature for up to 1 day to preserve crispness.
- Refrigeration: Once cooled, place petals in an airtight container and refrigerate for up to 3 days. Reheat in an oven to regain crispness before serving.
- Freezing: Individually wrap petals in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator and reheat in an oven before serving.
- Ensure the oil temperature reaches 350°F (175°C) before frying; it generally takes about 5 minutes after heating to reach this temperature. Proper temperature prevents soggy petals and promotes crispiness.
- Use a slotted spoon to coat petals immediately after soaking to prevent uneven batter.
- To reduce oil splattering, partially cover the pot with a lid while frying to allow steam to escape but trap splatter.
- If the dipping sauce tastes too tangy, adjust by adding 1 teaspoon of vegan mayo at a time until achieving desired flavor.
- If petals brown too quickly during frying, lower heat slightly after initial browning to cook thoroughly without burning.
Nutrition
- Serving Size: 1 serving
- Calories: Not explicitly specified
- Sugar: Not explicitly specified
- Sodium: Not explicitly specified
- Fat: Not explicitly specified
- Saturated Fat: Not explicitly specified
- Unsaturated Fat: Not explicitly specified
- Trans Fat: Not explicitly specified
- Carbohydrates: Not explicitly specified
- Fiber: Not explicitly specified
- Protein: Not explicitly specified
- Cholesterol: Not explicitly specified