Fried Onion Petals w/ Dill Ranch Foam

Crispy, airy tempura-battered onion petals brined in tangy pickle juice, served with a light dill ranch foam. It’s like a Bloomin’ Onion got a gourmet HD remaster.

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    This appetizer is all about contrast: crispy and delicate, tangy and creamy, familiar and elevated. We take sweet onion petals, brine them in pickle juice for punchy flavor, then dip them in a light tempura batter before frying them until shatteringly crisp. Instead of a traditional dip, these come with a dill ranch foam—fluffy, herby, and just a little fancy. It’s everything you love about fried onions, but lighter, brighter, and better.

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Ingredients

For the Onion Petals

• 2 large sweet onions (Vidalia or yellow)

• 1 cup pickle juice (from a jar of dill pickles)

• 1 teaspoon garlic powder

• ½ teaspoon black pepper

For the Tempura Batter

• ¾ cup all-purpose flour

• ¼ cup cornstarch

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup very cold sparkling water or club soda

• Ice cubes (for keeping the batter cold while working)

• Neutral oil for frying

For the Dill Ranch Foam

• ½ cup buttermilk

• ¼ cup sour cream

• 1 tablespoon mayonnaise

• 1 teaspoon fresh or dried dill

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Salt to taste

• 1 teaspoon soy or sunflower lecithin (for foaming) – optional but recommended for stability

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Instructions

1. Prep the Onions
   Peel onions and cut into quarters. Separate layers into petals and place in a bowl with pickle juice, garlic powder, and black pepper. Brine for at least 30 minutes (up to 2 hours for more flavor). Drain and pat dry.

2. Make the Ranch Foam
   In a small blender or bowl, mix buttermilk, sour cream, mayo, dill, garlic powder, onion powder, and salt. Blend until smooth. Add lecithin if using, then blend on high until light foam forms. Spoon off the foam and chill. Re-blend as needed before serving.

3. Make the Tempura Batter
   In a mixing bowl, whisk together flour, cornstarch, baking powder, and salt. Slowly add ice-cold sparkling water, stirring gently just until combined (a few lumps are okay). Place bowl over ice to keep cold.

4. Fry the Petals
   Heat 2–3 inches of oil in a heavy pot to 350°F (175°C). Working in small batches, dip onion petals into the batter and carefully lower into the oil. Fry for 2–3 minutes until golden and crisp. Drain on a paper towel-lined rack.

5. Serve and Garnish
   Plate hot onion petals with a scoop or swoosh of dill ranch foam. Garnish with fresh dill or a sprinkle of smoked paprika if desired.

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Pro Tips / Notes

• Keep the tempura batter ice cold—this gives it that signature crisp, lacy texture.

• No lecithin? Serve the ranch as a creamy dipping sauce instead. Still delicious.

• Add a dash of pickle juice to the ranch if you want more tang to echo the brine.

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Nutritional Estimates (per serving, based on 4 servings)

• Calories: 280

• Protein: 3g

• Fat: 16g

• Carbohydrates: 30g

• Sugar: 4g

• Sodium: 430mg

These Pickle-Brined Tempura Onion Petals with Dill Ranch Foam bring unexpected finesse to a comfort classic. With crispy texture, punchy brine, and an airy herbed finish, they’re a perfect starter for a menu that balances fun and refinement. Watch them disappear—no dip cups required.