Cut tip from onion and peel, leaving root intact. Do not cut root end from onion. Place onion, root end down on a kitchen towel to securely keep onion from rocking.
Cut onion into a blossom by slicing into eight wedges, cutting almost the entire way through the onion. Loosen petals gently, one by one, with your fingertips, then gently tap onion’s root end on your countertop to help achieve a flowering effect.
Soak onion in iced water 5 to 10 minutes to help open petals further. Blossom should be thoroughly opened before battering.
Blend 1 cup dry batter mix with 1½ cups cold water to create a liquid batter. Liquid batter will be thin. Place 1½ cups dry batter mix in a large, separate bowl.
Preheat oil in a large deep fryer or heavy gauge deep pot to 375˚F to 400°F. Oil should be deep enough to cover the cooking onion, but pot should be no more than two-thirds full to avoid a dangerous spill-over when onion is fully submerged.
Remove flowered onion from water, and generously coat with dry mixture, dusting deeply between petals, then shake off excess mix.
Quickly submerge dusted onion in liquid batter. Lift onion from liquid batter and allow to drip briefly, then generously coat with dry batter once again. Move petals apart with your fingertips and spoon dry batter deeply between petals to achieve a thorough, even coating.
Immediately deep fry blossom until crisp and golden, 4 to 5 minutes.
Drain and serve with Vidalia Brands® Blossom Sauce.