Ingredients:

  • 15 Large Pearl Onions (peeled, roots intact)
  • 2 cups Ice water
  • 1.5 cups All-Purpose flour
  • 0.5 cup Cornstarch
  • 2 tsp Smoked paprika
  • 1 tsp Cayenne pepper
  • 1.5 tsp Sea salt
  • 2 Large eggs
  • 0.5 cup Whole milk
  • 2-3 Ice cubes
  • 0.5 cup Mayonnaise
  • 1 tbsp Creamy horseradish
  • 1 tbsp Ketchup
  • 1 tsp Worcestershire sauce
  • Neutral frying oil (as needed)

Instructions:

  1. Prep the onions. Peel the 15 Large Pearl Onions carefully, leaving the root end intact to hold the layers together.
  2. Slice the petals. Place the onion root side down and make 4 to 6 vertical cuts from the top down, stopping about a half inch from the root.
  3. Ice water bath. Submerge the onions in 2 cups Ice water for 15 minutes until they begin to fan out like flowers.
  4. Dry thoroughly. Drain and pat the onions completely dry with paper towels.
  5. Whisk the dry mix. Combine 1.5 cups All Purpose flour, 0.5 cup Cornstarch, 2 tsp Smoked paprika, 1 tsp Cayenne pepper, and 1.5 tsp Sea salt in a medium bowl.
  6. Prepare the wash. In a separate bowl, whisk 2 Large eggs, 0.5 cup Whole milk, and 2-3 Ice cubes.
  7. First dredge. Toss each onion in the flour mix, ensuring it gets between every petal.
  8. The liquid dip. Submerge the floured onion into the egg wash, then immediately return it to the flour for a second coating.
  9. Fry until golden. Heat neutral oil to 375°F and fry the onions for 3-4 minutes until they are deep golden and the edges look like they will shatter.
  10. Mix the sauce. Stir together the mayonnaise, horseradish, ketchup, and Worcestershire sauce while the onions drain on a wire rack.