Crispy Mini Bloomin Onions (Printable)
Baby onions cut into petals, double-coated and fried to golden crisp; served with smoky horseradish mayo for dipping.
# What You Need:
→ Vegetables
01 - 12 small yellow onions, approximately golf-ball size, 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 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 black pepper, to taste
# How To Cook:
01 - Trim and peel each onion, leaving enough of the root intact so onions remain upright. With a sharp knife, make 4 evenly spaced vertical cuts through each onion toward the base, turning and making 4 additional cuts between the previous cuts. Carefully separate the onion 'petals' without detaching the base.
02 - Submerge onions in a bowl of ice water for 10 minutes to encourage petals to open. Remove, drain, and gently pat the onions dry with paper towels.
03 - In a medium mixing bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until homogenous.
04 - In a separate bowl, beat eggs and whole milk until fully combined.
05 - Dredge each onion in the flour mixture, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then coat a second time in the flour mixture. Gently press the petals to ensure batter adheres throughout.
06 - In a deep fryer or a heavy-bottomed pot, bring vegetable oil to 350°F (175°C).
07 - Working in batches, carefully lower coated onions cut side down into the hot oil. Fry for 2 to 3 minutes, turn to upright, then continue frying another 2 to 3 minutes until golden and crisp on all sides. Transfer fried onions to paper towels to drain excess oil.
08 - Combine mayonnaise, ketchup, horseradish, smoked paprika, garlic powder, salt, and black pepper in a bowl. Mix thoroughly until smooth and uniform.
09 - Arrange fried onions on a platter and serve warm with the prepared dipping sauce.
# Expert Tips:
01 -
- The crispy, spicy petals practically beg to be dipped and shared at gatherings.
- It feels like a magic trick whenever the onions bloom perfectly after a cold soak.
02 -
- If you cut too deep into the onion base, the petals will fall apart in the oil—leave a good half-inch intact.
- Soaking the onions in ice water is crucial; otherwise they won’t open up and trap all that crunchy coating.
03 -
- Test the oil temperature often, especially between batches, to avoid soggy onions.
- Pushing the onion petals open as much as possible before coating ensures extra crisp layers and maximum surface for seasoning.