Fried Onion Peels Recipe

Peel the onions and slice each in half through the root. Place the flat side down and slice each half into 6–8 even wedges so each onion half becomes 6–8 petals staying attached at the root end. Gently fan each half into petals but leave the root intact to hold them together.

Put the onion halves in a bowl of cold water with ice cubes. Let them soak 10–15 minutes to firm up and reduce sharpness, then drain and pat very dry with paper towels (excess moisture prevents crisping).

In a mixing bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup cornmeal, baking powder, 1 1/2 tsp kosher salt, 1/2 tsp sugar, 1 tsp paprika, 1/2 tsp black pepper, and 1/2 tsp garlic powder until uniform.

Whisk in the egg, then gradually add the cold club soda (or cold beer) until you have a slightly thick, smooth batter that coats the back of a spoon. Keep the batter cold by setting the bowl over another bowl with ice if possible.

Combine the dredge ingredients in a shallow dish: 1/2 cup flour, 1/4 cup cornmeal, smoked paprika, onion powder, 3/4 tsp salt and 1/4 tsp black pepper. Mix well.

Heat 1 liter of oil in a deep pot or deep-fryer to 350°F (175°C). If you don’t have a thermometer, heat oil until a small pinch of batter sizzles and rises slowly to the surface.

Working with one onion half at a time, lightly dredge the petals in the seasoned dredge, shaking off excess. Then dip the onion into the batter, making sure the batter gets between the petals for even coating. Allow excess batter to drip back into the bowl.

Carefully lower the battered onion into the hot oil (use tongs) root-side up so petals spread and cook evenly. Fry 3–4 minutes, gently turning once, until deeply golden and crisp. Do not overcrowd the fryer; fry 2–3 pieces at a time depending on pot size.

Use a slotted spoon or spider to transfer fried onions to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with a little extra kosher salt to taste and a pinch of smoked paprika if desired. Keep warm in a 200°F (95°C) oven while you finish remaining batches.

While the onions fry, whisk together 1/2 cup mayonnaise, 2 tbs sriracha, 1 tbs ketchup, 1 tsp sweet chili sauce, 1 tsp rice vinegar, 1/2 tsp honey, 1/4 tsp garlic powder and 1/8 tsp salt in a small bowl until smooth. Taste and adjust heat or sweetness as desired. Refrigerate until serving.

When all onions are fried, sprinkle with finely chopped parsley and serve immediately with lemon wedges and the Boom Boom sauce on the side for dipping.

Recommend serving hot and fresh for best crispness; leftover fried petals can be reheated at 375°F (190°C) for 4–5 minutes to re-crisp.