Crispy Mini Bloomin Onions (Printable)
Crunchy golden mini blooming onions with seasoned breading and zesty dipping sauce.
# What You 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 away the outer skin. Cut 4 to 6 vertical slits from the top down toward the root, stopping about ¼ inch from the base to keep the layers connected. Rotate the onion and cut additional slits to form 8 to 12 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 in a wide shallow bowl. In a second 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 wash. Transfer back to the flour mixture and press gently to adhere the breading to every petal.
04 - Pour the vegetable oil into a deep pot or fryer and bring the temperature to 350°F.
05 - Lower one or two onions into the hot oil cut-side down. Fry for 2 to 3 minutes until the underside turns golden, then flip and continue frying for another 2 to 3 minutes until the onions are crisp and cooked through.
06 - Lift the fried onions out with a slotted spoon and set them on paper towels to drain. Season with a light sprinkle of 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 evenly blended.
08 - Arrange the hot mini bloomin onions on a serving plate alongside the dipping sauce.
# Expert Tips:
01 -
- The crunch-to-tender ratio inside each little onion is borderline addictive once you nail the frying temperature
- They look way more impressive than the simple technique actually is, so you get all the credit with minimal stress
02 -
- If your cuts go all the way through the root the onion will fall apart in the oil and you will get onion debris instead of blooming petals
- Letting the coated onions rest for five minutes before frying helps the breading adhere instead of sliding off into the hot oil
03 -
- Cornstarch in the breading is the single biggest difference between good and great crunch so do not leave it out
- Frying cut side down first helps the petals open up like a flower instead of staying clenched tight