Crispy Mini Bloomin Onions (Printable)
Golden mini bloomin onions: baby bulbs cut into petals, double-dredged and fried until crisp; served warm with smoky horseradish mayo.
# What You'll Need:
→ Vegetables
01 - 12 small yellow onions (about golf-ball size), peeled
→ Batter
02 - 1 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1 teaspoon paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1/2 teaspoon cayenne pepper
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
→ Wet Mixture
10 - 2 large eggs
11 - 1/2 cup whole milk
→ For Frying
12 - Vegetable oil, for deep frying
→ Dipping Sauce
13 - 1/2 cup mayonnaise
14 - 2 tablespoons ketchup
15 - 1 tablespoon prepared horseradish
16 - 1 teaspoon smoked paprika
17 - 1/2 teaspoon garlic powder
18 - Salt, to taste
19 - Black pepper, to taste
# How to Make It:
01 - Trim onion roots slightly to allow onions to sit flat. Working with one onion at a time, make four evenly spaced vertical cuts from top toward base, without cutting all the way through. Rotate and make four more cuts between previous slices. Carefully separate the onion layers into petals with your fingers while keeping the base intact.
02 - Submerge prepared onions in ice water for 10 minutes to help open the petals fully. Drain well and pat onions dry with paper towels.
03 - In a bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk to blend the dry ingredients evenly.
04 - In a separate mixing bowl, beat eggs with milk until homogenous.
05 - Dredge each dried onion in the seasoned flour mixture, coating thoroughly and shaking off excess. Dip into egg wash, allow excess to drip away, then return to the flour mixture for a second coat. Firmly press petals to secure the batter on all surfaces.
06 - Fill a deep fryer or heavy-bottomed pot with at least 3 inches of vegetable oil. Preheat oil to 350°F (177°C), monitoring the temperature with a thermometer for accuracy.
07 - Fry onions in small batches, cut side down, for 2–3 minutes. Carefully turn and cook another 2–3 minutes, until petals are evenly golden and crisp. Transfer finished onions to a paper towel-lined tray to drain excess oil.
08 - In a bowl, mix mayonnaise, ketchup, horseradish, smoked paprika, garlic powder, a pinch of salt, and black pepper until creamy and blended.
09 - Arrange crispy mini bloomin' onions on a platter and present with dipping sauce for immediate enjoyment.
# Expert Tips:
01 -
- These mini bloomin' onions come out perfectly crispy and are dangerously easy to eat one after another.
- The dipping sauce has a zippy kick that gives you the excuse to double-dip without regret.
02 -
- Once, I rushed the drying step and ended up with soggy battered onions—always pat your onions bone dry before dredging.
- Using ice water for soaking truly separates the petals and delivers a prettier, crispier bloom—skip at your own peril.
03 -
- Let your onions soak in ice water for longer (up to 20 minutes) if you have time; they open up even more dramatically.
- Bumping up the cornstarch from 1/4 cup to 1/3 cup occasionally produces shatteringly crisp results—experiment and see what you like best.