Crispy Onion Petals
Crispy onion petals are a lighter take on traditional onion rings, using panko breadcrumbs and oil spray instead of deep frying. They're quick to make and pair perfectly with a tangy horseradish-mayo dipping sauce.
Crispy onion petals are a lighter take on traditional onion rings, using panko breadcrumbs and oil spray instead of deep frying. They're quick to make and pair perfectly with a tangy horseradish-mayo dipping sauce.
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Cut the onion into petals and place them in a mixing bowl.
Lightly spray the onion petals with olive oil.
Add panko breadcrumbs and your choice of all-purpose seasoning to the bowl.
Toss everything together until the onion petals are evenly coated.
Place the coated onion petals in an air fryer basket.
Cook at 400°F (200°C) for 8-12 minutes, or until golden and crispy. Keep an eye on them to prevent burning.
While the onions cook, prepare the dipping sauce by mixing mayonnaise, ketchup, and horseradish in a small bowl.
Serve the crispy onion petals immediately with the dipping sauce.
Store cooled onion petals in an airtight container for up to 2 days; reheat in the air fryer at 350°F for 3–4 minutes to restore crispness.
air fryer
Yes, but panko creates a crispier, airier texture. Regular breadcrumbs will compact more and produce a denser coating.
Separate the onion layers completely, coat them individually, and arrange them in a single layer without overlapping during cooking.
Air fry at 400°F (200°C) for 8–10 minutes, shaking the basket halfway through, until golden brown and crispy.
Yes, the mayo-ketchup-horseradish sauce keeps refrigerated for up to 5 days in an airtight container.
