Crispy Mini Bloomin Onions (Printable)
Miniature blooming onions with a crispy seasoned crust, deep-fried to golden perfection and served with a zesty 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
→ 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:
01 - Trim the root end just enough so each onion stands upright while staying intact. Peel the outer skin. Make 4 to 6 vertical cuts from the stem down toward the root, stopping about ¼ inch from the base to keep the layers connected. Rotate and add additional cuts to form 8 to 12 evenly spaced petals. Gently spread the petals apart with your fingers.
02 - Combine the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a shallow bowl. In a separate bowl, whisk together the eggs and whole milk until smooth.
03 - Dredge each scored onion in the flour mixture, ensuring all petals are well coated. Shake off the excess, then submerge in the egg-milk batter. Return to the flour mixture and press gently to adhere coating to every petal.
04 - Pour vegetable oil into a deep pot or fryer and heat 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 the petals are 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 the mayonnaise, ketchup, prepared horseradish, smoked paprika, garlic powder, lemon juice, and a pinch of salt in a bowl. Stir until evenly blended.
08 - Arrange the hot mini bloomin onions on a serving plate alongside the dipping sauce.
# Expert Tips:
01 -
- The double coating trick gives you that restaurant style crunch without a deep fryer setup
- Each one is a perfect single serving so nobody has to share or negotiate petals
02 -
- Cutting too close to the root will make the whole onion fall apart in the oil and you will end up with onion bits instead of blooming shapes
- The second dip in flour must include gentle finger pressure between petals or you will get bare spots that turn soggy
03 -
- Cornstarch in the flour mix is the single biggest factor in achieving that audible crunch when you bite in
- Letting the breaded onions rest for ten minutes before frying helps the coating adhere tighter so fewer flakes come off in the oil