Crispy Mini Bloomin Onions (Print Version)
Golden, crunchy miniature blooming onions with seasoned breading, fried to 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 (optional)
→ 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 Cook:
01 - Trim each root end just enough so the onions stand upright without falling apart. Peel completely. Cut 4 to 6 vertical slits from the stem down toward the root, stopping about ¼ inch from the base to keep the layers intact. Rotate and add more cuts to form 8 to 12 evenly spaced petals. Gently pull the petals apart with your fingers.
02 - Combine the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a shallow bowl. In a second bowl, whisk together the eggs and whole milk until smooth.
03 - Dredge each scored onion in the dry flour mixture, pressing gently to work the coating between the petals. Shake off the loose excess, submerge in the egg-milk wash, then return to the flour mixture and press again to build an even, thorough crust on every petal.
04 - Pour the vegetable oil into a deep pot or fryer and bring to 350°F over medium-high heat. Use a thermometer to maintain a steady temperature throughout frying.
05 - Lower one or two onions at a time into the hot oil, cut side down. Fry for 2 to 3 minutes until the bottom turns golden, then carefully flip and continue frying for another 2 to 3 minutes until the entire onion is deeply golden and crisp all over.
06 - Lift the fried onions out with a slotted spoon and set them on a layer of paper towels to drain. Dust lightly with additional salt while still hot if desired.
07 - Stir together the mayonnaise, ketchup, prepared horseradish, smoked paprika, garlic powder, lemon juice, and a pinch of salt in a small bowl until fully combined.
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 Advice:
01 -
- The double-dredge method creates an impossibly crunchy shell that shatters when you bite into it
- They cook in minutes so you can feed a crowd without being chained to the stove
02 -
- Cutting too close to the root will make the onion fall apart during frying and you will end up with onion bits instead of a blooming shape
- The oil temperature drops fast when you add cold onions so let it recover between batches
03 -
- Cornstarch in the dredge is non-negotiable if you want that chain-restaurant level crunch
- A spider strainer is gentler than a slotted spoon for flipping delicate fried onions without breaking the petals