Crispy Mini Bloomin Onions (Printable Version)
Crunchy golden mini bloomin onions with seasoned breading and a zesty dipping sauce—perfect for sharing.
# 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
# Directions:
01 - Trim the root end just enough so each onion stands upright without falling apart. Peel away the outer skin. Make 4 to 6 vertical cuts from the top down toward the root, stopping about ¼ inch from the base to keep the layers intact. Rotate the onion and add additional cuts to form 8 to 12 petals, then gently pull them 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 smooth.
03 - Dredge each scored onion in the flour mixture, turning to coat all petals thoroughly. Shake off the loose excess, submerge in the egg-milk wash, then immediately return to the flour mixture. Press gently to ensure every petal is evenly covered with breading.
04 - Pour vegetable oil into a deep pot or fryer and bring to 350°F over medium-high heat. Use a deep-fry thermometer to maintain a steady temperature.
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 another 2 to 3 minutes until evenly crisp and cooked through.
06 - Lift the fried onions out with a slotted spoon and set them on a paper towel-lined plate to drain. Season with a light sprinkling 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 fully incorporated.
08 - Arrange the hot mini bloomin onions on a serving platter alongside the dipping sauce for immediate enjoyment.
# Expert Tips:
01 -
- The double dredge creates a shell so shatteringly crisp it will silence a room
- They look like tiny works of art but come together faster than you would ever guess
02 -
- Cutting too close to the root will make the onion fall apart during frying which I learned the messy way
- Cornstarch in the flour mix is what creates that audible crunch and omitting it changes the entire texture
03 -
- Let the floured onions rest on a wire rack for 5 minutes before the egg wash so the coating sets and will not slide off in the wet stage
- Add a tiny pinch of baking powder to your flour mix for an even lighter more puffed crust