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Crispy Cactus Blossom on a plate

Crispy Cactus Blossom

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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large sweet onion about 1 pound
  • 2 cups all-purpose flour
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • 1 tsp salt plus more for seasoning
  • 2 large eggs
  • 1 cup whole milk
  • Vegetable oil for frying about 2 quarts
  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 2 tbsp prepared horseradish
  • 1 tsp hot sauce

Method
 

  1. Cut top off onion; peel. Place cut-side down; make vertical cuts, stopping 1/2 inch from bottom, to form 12-16 evenly spaced petals. Soak in ice water 10 minutes; drain and pat dry.
  2. Combine flour, paprika, garlic powder, cayenne, oregano, cumin, pepper, and salt in a shallow bowl. Whisk eggs and milk in another.
  3. Coat onion thoroughly in seasoned flour, including between petals. Dip in egg, then flour again, coating every petal well.
  4. Heat 4-5 inches oil in a large Dutch oven or deep pot to 350°F. Carefully add onion cut-side down.
  5. Fry 3 minutes; carefully flip with tongs or spider strainer. Fry another 6-7 minutes until deep golden brown and crispy.
  6. Remove; drain on paper towels and immediately season with additional salt.
  7. Whisk mayonnaise, ketchup, horseradish, and hot sauce in a small bowl.
  8. Serve onion immediately, hot, with sauce alongside.