Crispy Mini Bloomin Onions (Printable)
Bite-size bloomin onions, double-coated and fried to golden crisp, served warm with smoky horseradish-mayo dip.
# What You'll Need:
→ Vegetables
01 - 12 small yellow onions (golf-ball size)
→ 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 and black pepper, to taste
# How to Make It:
01 - Peel onions and trim the root ends just enough to help them stand upright. Slice each onion into quarters vertically, not cutting all the way through. Repeat with four additional cuts between the previous cuts. Gently spread petals with your fingers.
02 - Place cut onions in ice water for 10 minutes to encourage petals to bloom, then drain well and pat dry.
03 - In a mixing bowl, whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until evenly combined.
04 - In a separate bowl, beat eggs and whole milk thoroughly until blended.
05 - Dredge each onion in the seasoned flour mixture, shaking off excess. Dip into the egg and milk mixture, then coat again in the flour mixture. Press gently to ensure an even coating on each petal.
06 - Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°F).
07 - Working in batches, fry onions cut-side down for 2 to 3 minutes. Flip and fry an additional 2 to 3 minutes until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
08 - Mix mayonnaise, ketchup, horseradish, smoked paprika, garlic powder, salt, and pepper in a small bowl until smooth and creamy.
09 - Arrange the fried mini bloomin’ onions on a platter and serve warm with the prepared dipping sauce.
# Expert Advice:
01 -
- Youll feel like a kitchen magician as those modest little onions transform into crispy, golden flowers before your eyes.
- Dipping into the smoky, tangy sauce makes every bite addictive—it routinely disappears faster than I expect.
02 -
- Trying to fry too many onions at once drops the oil temperature and leads to heartbreakingly soggy results.
- Chilling the onions in ice water really does make them bloom open—never skip this step if you want the full effect.
03 -
- Press the flour mixture into every petal; don't be shy—this is where the crunch comes from.
- Let fried onions rest on a rack after draining so they stay crispy all around.