Crispy Mini Bloomin Onions (Print Layout)
Crunchy baby onions cut into petals, double-coated and fried golden; serve with smoky horseradish mayo.
# What You Need:
→ Vegetables
01 - 12 small yellow onions (about 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 ground 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 pepper to taste
# Directions:
01 - Peel the onions and trim the base slightly so they stand upright. With a sharp knife, make four evenly spaced vertical cuts in each onion, slicing almost to the base but not through. Rotate and make four additional cuts, forming petals. Gently separate the onion petals with your fingers.
02 - Submerge the prepared onions in ice water for 10 minutes to encourage blooming. Remove, drain fully, and pat onions dry with paper towels.
03 - In a large 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 mixing bowl, beat eggs and whole milk until fully blended.
05 - Dredge each dried onion thoroughly in the seasoned flour mixture, shaking off any excess. Dip the coated onion into the egg-milk mixture, then dredge again in the flour blend, pressing the petals gently to ensure an even coating.
06 - Pour vegetable oil into a deep fryer or heavy-bottomed pot to a depth of at least 2 inches and heat to 350°F.
07 - Working in batches, carefully lower onions cut side down into the hot oil. Fry for 2 to 3 minutes, turn, and continue frying another 2 to 3 minutes until onions are golden brown and crisp. Transfer to paper towels to drain excess oil.
08 - In a small bowl, thoroughly mix mayonnaise, ketchup, prepared horseradish, smoked paprika, garlic powder, and season with salt and black pepper until smooth.
09 - Arrange crispy bloomin' onions on a serving platter and accompany with the prepared dipping sauce. Serve while hot.
# Expert Suggestions:
01 -
- The way these mini onions bloom and crisp up feels like a culinary magic trick worth sharing.
- Nothing brings folks to the kitchen faster than the warm scent of these frying up, and everyone gets their own perfectly dippable flower.
02 -
- If you don’t soak your onions in ice water, they won’t open up or fry evenly—a mistake I made the first time in too much of a rush.
- I discovered that double-dipping in flour and egg gives you those thick, craggy petals that shatter at first bite.
03 -
- Cut just shy of the base, or the petals will fall off completely during frying—not every onion survives, so grab a few extras.
- Mixing your batter and sauce before starting keeps your station neat and stress-free when the oil is ready.