Crispy Mini Bloomin Onions (Printable)
Golden, crunchy mini blooming onions with a spiced breading and tangy dipping sauce.
# What You'll Need:
→ Vegetables
01 - 6 small sweet onions (pearl or cipollini, 2–3 inches in diameter)
→ Breading
02 - 1 cup all-purpose flour
03 - ½ cup cornstarch
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - ¼ teaspoon cayenne pepper (optional, for heat)
→ Wet Batter
10 - 2 large eggs
11 - ½ cup whole milk
→ Frying
12 - 1 quart vegetable oil (for deep frying)
→ Dipping Sauce
13 - ½ cup mayonnaise
14 - 2 tablespoons ketchup
15 - 1 tablespoon prepared horseradish
16 - ½ teaspoon smoked paprika
17 - ½ teaspoon garlic powder
18 - ½ teaspoon lemon juice
19 - Pinch of salt
# How To Make It:
01 - Trim the root end just enough so each onion stands upright without falling apart. Peel off the outer skin. Make 4 to 6 vertical cuts from the top down toward the root, stopping about ¼ inch from the base to keep the layers attached. Rotate the onion and add more cuts to form 8 to 12 petals. Gently pull the petals apart with your fingers.
02 - Combine all dry breading ingredients in a shallow bowl. In a separate bowl, whisk together the eggs and whole milk until smooth.
03 - Dip each onion into the flour mixture, ensuring even coverage. Shake off the excess, then submerge in the egg-milk mixture. Transfer back to the flour mixture and press gently so every petal gets a thorough coating.
04 - Pour vegetable oil into a deep pot or fryer and bring to 350°F.
05 - Lower one or two onions into the hot oil cut side down. Fry for 2 to 3 minutes until golden, then flip and continue frying for another 2 to 3 minutes until fully crisp and cooked through.
06 - Lift the onions out with a slotted spoon and set them on paper towels to drain. Sprinkle with additional salt if desired.
07 - Combine mayonnaise, ketchup, prepared horseradish, smoked paprika, garlic powder, lemon juice, and a pinch of salt in a bowl. Stir until fully blended.
08 - Arrange the hot mini bloomin onions on a serving plate alongside the dipping sauce.
# Expert Tips:
01 -
- The double coating technique creates a shell so shatteringly crisp it rivals anything from a restaurant fryer
- Each little onion becomes its own edible flower, which makes people genuinely gasp when you set them on the table
02 -
- If you cut all the way through the root the entire onion will fall apart into rings the moment it hits the hot oil
- Cornstarch in the flour mixture is what gives you that restaurant style crunch instead of a soft doughy coating
03 -
- Let the coated onions rest on a wire rack for five minutes before frying so the breading adheres tightly instead of flaking off in the oil
- Use a spider strainer instead of a slotted spoon for more control when flipping delicate petals