Crispy Mini Bloomin Onions (Printable)
Golden double-battered mini bloomin onions—baby yellow onions fried crisp, served with smoky horseradish mayo for dipping.
# What You'll Need:
→ Vegetables
01 - 12 small yellow onions, golf-ball sized, peeled
→ 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, sufficient 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 pepper to taste
# How To Make:
01 - Trim root ends so onions stand upright. Make four evenly spaced vertical cuts without slicing through the base, then four more cuts between the first set. Gently loosen petals to open the onions.
02 - Immerse cut onions in ice water for 10 minutes to encourage blooming. Drain well and pat each onion dry with paper towels.
03 - In a large mixing bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper until well blended.
04 - In a separate bowl, beat eggs and whole milk until fully combined.
05 - Dredge each onion thoroughly in the seasoned flour mixture, shake off excess, then dip into egg mixture. Dredge again in flour mixture, ensuring all petals are evenly coated.
06 - Bring vegetable oil to 350°F in a deep fryer or heavy-bottomed pot.
07 - Working in batches, place onions cut side down into hot oil for 2–3 minutes. Turn and fry an additional 2–3 minutes until evenly golden and crisp. Use a slotted spoon to remove and drain on paper towels.
08 - In a small bowl, combine mayonnaise, ketchup, horseradish, smoked paprika, garlic powder, salt, and pepper. Mix until smooth and well blended.
09 - Arrange warm crispy onions on a platter and serve immediately with dipping sauce.
# Expert Tips:
01 -
- When you fry these little flowers, they come out ultra crispy with just the right spicy warmth—it’s like sharing a platter of edible fireworks.
- This appetizer never fails to give you the satisfying feeling that you’ve outdone the local restaurant, with way more fun along the way.
02 -
- If you cut too far through the onions, you’ll end up with petals that fall apart in the oil—go slow and trust those root ends.
- Letting the batter sit for a few minutes before frying makes it stickier and helps the coating puff up just right.
03 -
- Double-dipping the onions in flour and egg is what builds that storied crunch you’ll hear about for days.
- A pinch of extra smoked paprika in the batter subtly boosts the snack’s “wow” factor.