01 -
Peel the onions and cut them into bite-sized petals or wedges, ensuring uniform size for even cooking.
02 -
In a medium bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne pepper, and salt. Pour buttermilk into a separate shallow bowl. Place panko breadcrumbs in a third bowl.
03 -
Working in batches, dredge each onion piece in the seasoned flour, dip into buttermilk, then coat thoroughly with panko breadcrumbs. Ensure each piece is fully covered at every stage.
04 -
Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 175°C (350°F).
05 -
Fry coated onion petals in batches for 2 to 3 minutes, turning as needed, until crisp and golden brown. Remove and drain on paper towels.
06 -
Combine mayonnaise, ketchup, Worcestershire sauce, horseradish if using, smoked paprika, garlic powder, salt, and pepper in a small bowl. Mix thoroughly and adjust seasoning to taste.
07 -
Present the crispy onion bites hot with the prepared dipping sauce alongside.