Crispy Mini Bloomin Onions (Printable)
Battered and fried mini bloomin onions, golden-crisp and served warm with a smoky horseradish-mayo dip.
# What You'll 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 ground 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 Make It:
01 - Peel onions and trim root so each stands upright. Make 4 vertical cuts downward, without slicing through the base. Rotate and make 4 additional cuts between the previous cuts to create petals. Gently fan out the petals using your fingers.
02 - Place onions in ice water for 10 minutes to help petals open. Drain thoroughly and pat dry with paper towels.
03 - In a mixing bowl, whisk flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until fully combined.
04 - In a separate bowl, beat the eggs with whole milk until smooth.
05 - Dredge each onion in the seasoned flour mixture and shake off excess. Dip into egg mixture, then coat again in flour mixture, pressing petals to ensure an even layer adheres.
06 - Bring vegetable oil to 350°F in a deep fryer or heavy-bottomed pot, ensuring there is enough oil to fully submerge the onions.
07 - Working in batches, carefully lower onions cut-side down into hot oil. Fry for 2–3 minutes, flip, and continue frying another 2–3 minutes until golden brown and crisp. Use a slotted spoon to transfer to paper towels for draining.
08 - Combine mayonnaise, ketchup, prepared horseradish, smoked paprika, garlic powder, salt, and pepper in a small bowl. Stir until smooth and well blended.
09 - Arrange warm bloomin’ onions on a serving platter. Serve immediately with prepared dipping sauce on the side.
# Expert Tips:
01 -
- You get to play with your food—literally—by transforming humble onions into crispy, blooming works of art.
- The dip is delightfully punchy, and you’ll find everyone grabbing for seconds.
02 -
- I’ve learned the hard way that wet onions mean soggy crusts—make sure to really pat them dry before dredging.
- Shoving too many onions in the oil at once drops the temperature, leading to limp, greasy petals—less is more in each batch.
03 -
- A single flip during frying is all you need—too much handling can break the petals off.
- Set your dipping sauce in the fridge while you fry; colder dip next to hot onions is magic.