Air Fried Bloomin’ Onion Petals! Recipe

I reimagined a bloomin’ onion into an Onion Petals Recipe featuring a clever air fryer trick and a zesty dipping sauce that hides a tiny, brilliant hack.

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I love turning simple pantry items into something wildly addictive, and these Air Fried Bloomin’ Onion Petals do just that. I call it my Easy Onion Petals Recipe because it uses a big sweet onion and crunchy panko breadcrumbs to get that crazy crisp without deep frying.

The petals open like a flower, they shatter delightfully when you bite them and pair perfectly with a tangy dip I usually make. It’s great for parties, game day, or when you just want a snack that feels special.

Try them once and you’ll be making Air Fried Onions every weekend, trust me.

Ingredients

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Sweet onion: crunchy, adds sweetness and fiber, low cal, great for caramelized flavor.
Panko: airy, makes a light crisp crust, mostly carbs with little protein.
Eggs: binder and protein, adds richness, good nutrients like B12 and choline.
Buttermilk: tangy, tenderizes, adds calcium and protein, slight acidity balances sweetness.
All purpose flour: gives structure, mostly carbs, not much fiber or protein, neutral taste.
Smoked paprika: smoky, sweetish spice, low calories, amps flavor without added salt.
Mayo dipping sauce: creamy, adds fat and calories, great flavor carrier for spices and tang.
Neutral oil: helps browning, adds calories, pick healthier oils like avocado oil if you can.

Ingredient Quantities

Onion
- 1 large sweet onion (Vidalia), about 1 to 1 1/2 lb, peeled

Breading and coatings
- 1 cup all purpose flour
- 1 1/2 to 2 cups panko breadcrumbs, loosely packed
- 2 large eggs
- 1/2 cup buttermilk or whole milk

Seasonings
- 1 tsp smoked paprika (or regular paprika)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 to 1/2 tsp cayenne pepper, optional for heat

Dipping sauce
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp prepared horseradish or hot sauce
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp lemon juice or 1/2 tsp vinegar
- Salt and pepper to taste

For air frying and finishing
- 2 tbsp neutral oil (vegetable or avocado) or cooking spray for misting
- Fresh parsley or chives, chopped, optional for garnish

How to Make this

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1. Preheat the air fryer to 375°F (190°C). Trim the top off the onion, peel it, set it root side down and make 8 to 12 vertical cuts from top toward the root leaving about 1/2 inch at the base so the petals stay attached. Gently pry the layers apart a bit and pat the onion dry with paper towels.

2. In a shallow bowl whisk 1 cup all purpose flour with 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 to 1/2 tsp cayenne if you want heat. In a second bowl beat 2 large eggs with 1/2 cup buttermilk or whole milk. Put 1 1/2 to 2 cups panko breadcrumbs in a third bowl.

3. Dredge the whole onion in the seasoned flour, making sure some flour gets between the petals. Tap off the excess but don’t worry if it’s messy.

4. Drop the floured onion into the egg and milk mixture, letting the liquid run between the petals so they’re well coated.

5. Press the panko all over the onion, working the crumbs between each petal so they stick. Add more panko and firmly press to get a good crust.

6. For better adhesion chill the breaded onion in the fridge for about 10 minutes, or pop it in the freezer for 5 minutes if you’re in a hurry.

7. Place the onion in the air fryer basket (use a perforated parchment liner if you like). Brush or mist the onion with about 2 tbsp neutral oil, making sure the top and between petals get some. Air fry at 375°F for 12 to 15 minutes, stopping once halfway to rotate or flip gently and mist again. It should be golden and the onion tender when done.

8. While it cooks mix the dipping sauce: combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp prepared horseradish or hot sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp lemon juice or 1/2 tsp vinegar, and salt and pepper to taste. Stir until smooth.

9. Remove the bloomin onion carefully (it will be hot), let it rest a minute or two so the coating sets, sprinkle chopped fresh parsley or chives if you want, and serve with the dipping sauce. It’s okay if a few petals fall off, they still taste amazing.

Equipment Needed

1. Air fryer with basket (plus perforated parchment liner, optional)
2. Sharp chef’s knife and cutting board
3. Three shallow bowls (flour, egg wash, panko)
4. Measuring cups and spoons
5. Whisk (for eggs and seasonings)
6. Pastry brush or oil mister
7. Tongs or two forks (for rotating and removing the onion)
8. Paper towels and a plate or wire rack for resting and chilling

FAQ

How do I cut the onion into bloomin' petals without wrecking it?

Trim the top, leave the root end intact, stand the onion root-side down and make 12 to 16 evenly spaced vertical cuts from top toward the root, stop about 1/2 inch from the root so it holds together. Use a very sharp knife, gently pry the layers apart with your fingers, and if it sticks, soak the cut onion in ice water for 10 minutes to help the petals open. Don't cut through the root or it will fall apart.

My air fryer basket is too small what do I do?

Do it in batches. You can also trim the onion down by slicing a thin layer off the bottom so petals spread less, or split the bloom into two pieces and air fry separately. Preheat the air fryer to 375 F, give each batch space, and cook 12 to 18 minutes, flipping and misting with oil halfway so both sides get crispy.

How do I make the breading stick and stay on during air frying?

Pat the onion dry first, dredge in flour, dip in the egg + buttermilk mix, then press panko firmly onto each petal. Let the coated onion rest in the fridge 10 to 20 minutes to set the breading, and spray or brush oil on the crumbs before air frying. Pressing the crumbs and chilling are the biggest hacks to stop them falling off.

Can I make these ahead or freeze them?

Yes. You can bread them and refrigerate up to 24 hours before cooking. For freezing, lay the breaded onion on a tray, freeze until solid, then store wrapped. Air fry from frozen, add 3 to 6 extra minutes and check for doneness. Reheat leftovers in the air fryer at 350 F for 5 to 7 minutes to re-crisp.

Why did mine turn out soggy not crispy?

Common problems are overcrowding the basket, not preheating the air fryer, not using enough oil mist, wet crumbs, or skipping panko. Fixes: preheat, give air room to circulate, spray panko with oil, use panko not fine crumbs, and flip halfway. Pat the onion dry so excess moisture wont steam the coating.

Any easy swaps for allergies or a lighter version?

Sure. Use gluten free flour and gluten free panko for GF. Swap buttermilk for milk + 1 tsp vinegar if you dont have buttermilk. For lighter dip use Greek yogurt instead of mayo, or use avocado oil spray to cut down added fat. You can also tone down spices or add cayenne for more heat.

Air Fried Bloomin’ Onion Petals! Recipe Substitutions and Variations

Buttermilk (for the batter)
- Milk + acid: 1/2 cup milk + 1/2 tbsp lemon juice or vinegar, stir and wait 5 min, good stand-in
- Plain yogurt thinned: 1/2 cup plain yogurt + 1 tbsp milk to make it pourable, works great
Panko breadcrumbs
- Crushed cornflakes or crispy rice cereal, 1:1, gives an extra crunchy bite
- Crushed potato chips or tortilla chips, 1:1, adds flavor but cut back on salt
- Regular breadcrumbs, 1:1, fine if you dont have panko but less airy
Eggs (binding)
- Flax “eggs”: 1 tbsp ground flax + 3 tbsp water per egg, let sit 5 min; use 2 for 2 eggs
- Aquafaba: about 3 tbsp aquafaba per egg, whisk till frothy, great vegan option
Mayonnaise (dipping sauce)
- Greek yogurt or sour cream, swap 1:1, add a squeeze of lemon to punch it up
- Vegan mayo or mashed avocado, 1:1 swap for dairy free, adjust salt to taste

Pro Tips

1) Chill the breaded onion before cooking. Pop it in the fridge for 10 minutes or the freezer for 5. That little cold shock helps the panko stick so petals dont all fall off when you cook it.

2) Add a bit of cornstarch to the flour mix. Even 1 tablespoon makes the crust crunchier and keeps the coating from turning soggy, especially if the onion is juicy.

3) Oil the crumbs, not just the top. Toss the panko with a teaspoon or two of neutral oil or lightly brush oil between the petals so the crumbs brown evenly in the air fryer instead of staying pale.

4) Make your cuts even and use a toothpick if needed. Even petals cook at the same rate so nothing burns or stays raw, and if the base starts to separate a toothpick through the bottom will hold it together while cooking.

5) Let it rest and let the sauce sit. Give the finished onion a minute to set so the crust stays intact, and let the dipping sauce chill for 10 minutes if you can so the flavors mellow and marry.