Crispy Mini Bloomin Onions (Printable)
Crunchy golden mini blooming onions with seasoned breading and a creamy horseradish dipping sauce.
# Ingredient List:
→ 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
# Steps:
01 - Trim the root end just enough so each onion stands upright while staying intact. Peel the outer skin. Cut 4 to 6 vertical slices from the top down toward the root, stopping about ¼ inch from the base to keep the layers connected. Rotate the onion and make additional cuts to form 8 to 12 evenly spaced petals. Gently fan 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 wide shallow bowl. In a second bowl, whisk together the eggs and whole milk until uniform.
03 - Dredge each scored onion in the flour mixture, ensuring every petal is thoroughly coated. Shake off the loose excess, then submerge into the egg-milk wash. Return the onion to the flour mixture and press gently to adhere a second layer of breading to all surfaces.
04 - Pour the vegetable oil into a deep pot or fryer and bring the temperature to 350°F. Use a thermometer to maintain consistent heat throughout frying.
05 - Lower one or two onions into the hot oil cut-side down. Fry for 2 to 3 minutes until the underside turns golden brown, then carefully flip and continue frying for an additional 2 to 3 minutes until evenly crisp and cooked through.
06 - Lift the fried onions from the oil with a slotted spoon and transfer to a paper towel-lined tray to drain excess oil. Sprinkle with additional salt while still hot if desired.
07 - Combine the mayonnaise, ketchup, prepared horseradish, smoked paprika, garlic powder, lemon juice, and a pinch of salt in a small bowl. Stir until fully blended and smooth.
08 - Arrange the hot mini bloomin onions on a serving plate alongside the dipping sauce. For variety, offer ranch dressing or spicy aioli as additional options.
# Expert Tips:
01 -
- The double-dredge method creates a shell so crunchy it practically sings when you bite into it
- Mini onions mean everyone gets their own, no awkward sharing required
02 -
- If you cut too close to the root the whole onion will fall apart in the oil, so leave at least a quarter inch intact
- The oil temperature will drop when you add onions, so wait for it to recover between batches
03 -
- Cornstarch in the breading is non-negotiable if you want restaurant-level crunch, do not skip it
- Let the floured onions rest for about 5 minutes before the egg wash step and the crust adheres dramatically better