Ingredients:

  • 1 large Sweet Onion (approx. 330g)
  • 2 cups Ice Water
  • 1 tsp Kosher Salt
  • 1.5 cups All-Purpose Flour
  • 2 tbsp Cornstarch
  • 2 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 0.5 tsp Cayenne Pepper
  • 1 tsp Black Pepper
  • 2 large Eggs
  • 0.5 cup Buttermilk
  • 1 tsp Hot Sauce
  • 0.5 cup Greek Yogurt
  • 2 tbsp Ketchup
  • 1 tbsp Creamy Horseradish
  • 1 tbsp Avocado Oil (misted)

Instructions:

  1. Prepare the onion by cutting off the top 1/2 inch and peeling the skin. Place root-side up and make 16 even vertical cuts, leaving the root base intact to hold the petals together.
  2. Submerge the cut onion in a bowl of ice water with 1 tsp salt for 15 minutes. This makes the onion firm and helps the bloom stay open.
  3. Whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, and black pepper in a wide bowl.
  4. In a separate bowl, whisk the eggs, buttermilk, and hot sauce until well combined.
  5. Remove the onion from the water and pat dry. Dredge the onion in the flour mixture, then submerge in the buttermilk wash, and finish with a second coat of the flour mixture, ensuring all crevices are covered.
  6. Preheat the air fryer to 350°F (180°C). Generously spray the onion with avocado oil using a high-heat mister.
  7. Place the onion in the air fryer basket and cook for 25 minutes, or until the edges are dark golden and the center is tender.
  8. While the onion cooks, combine the Greek yogurt, ketchup, horseradish, and extra paprika to create the dipping sauce.