Crispy Mini Bloomin Onions (Print Version)
Golden, crispy baby onions cut to bloom, double-coated and fried, served warm with smoky horseradish mayo.
# What You 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 Steps:
01 - Peel onions and trim the root to create a flat base. Cut each onion with four evenly spaced vertical slices from top towards the root, stopping short of cutting through. Rotate and make four additional cuts between each slice. Gently separate the petals without detaching the base.
02 - Submerge prepared onions in ice water for 10 minutes to encourage blooming. Drain thoroughly and pat dry using paper towels.
03 - Combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a mixing bowl. Stir until fully blended.
04 - In a separate bowl, whisk eggs and whole milk until uniform.
05 - Dredge each onion in the seasoned flour mixture, shaking off excess. Submerge in the egg mixture, then dredge again in the flour mixture, pressing gently to ensure coating adheres between petals.
06 - Bring vegetable oil to 350°F in a deep fryer or heavy-bottomed pot. Maintain oil temperature between batches.
07 - Fry onions in batches, cut side down, for 2 to 3 minutes. Flip and continue frying for another 2 to 3 minutes, until uniformly golden. Lift out gently with a slotted spoon and transfer to paper towels.
08 - Combine mayonnaise, ketchup, horseradish, smoked paprika, garlic powder, salt, and pepper in a bowl. Mix until smooth and adjust seasoning as desired.
09 - Serve warm bloomin’ onions alongside dipping sauce. Offer additional dipping options as desired.
# Expert Tips:
01 -
- This recipe delivers that irresistible crispy crust you normally only find at restaurants.
- Mini size means everyone gets their own and no one has to wait for a slice.
02 -
- Rushing the fry means soggy onions: let the oil reheat fully before each batch or you lose the crunch.
- Double dredging makes the coating thick and dramatically crunchy—you'll regret skipping a layer.
03 -
- Dust the onions lightly with flour before battering to help the coating grip extra well.
- A sprinkle of flaky salt right after frying brings both crunch and flavor forward.