Onion Petals:

2 medium sweet onions (3 if very small)

2 large eggs, beaten

1 cup buttermilk

1 cup all-purpose flour

¼ cup cornstarch

1 tsp paprika

1 tsp salt

½ tsp black pepper

½ tsp cayenne pepper (adjust to taste)

½ tsp garlic powder

½ tsp dried oregano

Nonstick cooking spray or oil

Dipping Sauce (Optional):

½ cup mayonnaise

1 Tbsp creamy horseradish

1 Tbsp chili sauce or ketchup

½ tsp garlic powder

½ tsp paprika

¼ tsp cumin

¼ tsp dried oregano

½ tsp salt (or to taste)

¼ tsp black pepper (or to taste)

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Peel onions, trim ends, cut in half, and slice into 1-inch wedges. Separate slices.

In a medium bowl, whisk eggs and buttermilk. Soak onion wedges in mixture.

In another bowl, combine flour, cornstarch, and all seasonings.

Working in batches, dredge soaked onion wedges in the flour mixture until fully coated.
Spray air fryer basket with cooking spray. Place onion wedges in a single layer, lightly mist with oil.
Cook at 400°F for 12–15 minutes, flipping halfway, until golden brown and tender inside.
Mix sauce ingredients in a small bowl while onions cook.
Serve petals hot with dipping sauce.

Cornmeal can replace cornstarch for extra crispiness.
Use regular milk instead of buttermilk if needed.
Adjust spices to taste; more cayenne for heat, more paprika for smokiness.
Double dredge for thicker, crunchier coating.
Reheat leftovers in the air fryer at 350°F for 2–3 minutes. Freeze individually for up to 3 months.