# Directions:
01 - Cut off the stem end and peel each onion. Place the root side down and make vertical cuts from top to bottom, leaving the root intact, to create 8–12 petals per onion. Gently separate the petals to bloom the onion.
02 - In a large bowl, whisk together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
03 - In a separate bowl, whisk buttermilk and eggs until combined.
04 - Dip each onion into the flour mixture, ensuring all petals are coated. Shake off excess flour.
05 - Submerge the floured onion into the buttermilk-egg mixture, then return it to the flour mixture, coating thoroughly for a crispier crust.
06 - Heat 2–3 inches of vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
07 - Fry onions, one at a time, cut side down first, for 3–4 minutes. Turn and fry an additional 3–4 minutes until golden brown and crisp. Drain on paper towels.
08 - Mix together mayonnaise, ketchup, horseradish, paprika, garlic powder, onion powder, hot sauce, salt, and pepper in a bowl. Chill until ready to serve.
09 - Serve the hot onion petals with the spicy dipping sauce.
