Crispy Mini Bloomin Onions (Printable Version)
Golden, double-coated baby onions fried crisp and served with a smoky horseradish dipping sauce.
# What You Need:
→ Vegetables
01 - 12 small yellow onions (about golf-ball size), peeled and trimmed
→ 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, 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 It:
01 - Peel onions and trim the root end just enough so the onions stand upright. Make four evenly spaced vertical cuts from the top downward, leaving the base intact. Rotate and make four more cuts between the first to create petals. Gently separate the petals with your fingers.
02 - Place prepared onions in a bowl of ice water for 10 minutes to encourage blooming. Drain thoroughly and pat each onion dry.
03 - Whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a large bowl.
04 - In a separate bowl, beat eggs and whole milk until well combined.
05 - Dredge each prepared onion in the flour mixture, tapping off excess. Dip in the egg mixture, then dredge again in the flour mixture. Press gently to ensure the coating adheres to all petals.
06 - Pour vegetable oil into a deep fryer or heavy-bottomed pot to a depth suitable for submerging onions. Heat to 350°F (175°C).
07 - Working in batches, carefully lower onions cut side down into the hot oil. Fry for 2 to 3 minutes, flip and fry an additional 2 to 3 minutes, until golden and crispy. Remove with a slotted spoon or spider and drain on paper towels.
08 - In a small bowl, mix together mayonnaise, ketchup, horseradish, smoked paprika, garlic powder, salt, and pepper until smooth and creamy.
09 - Arrange hot crispy bloomin' onions on a plate and serve immediately with the prepared dipping sauce.
# Expert Advice:
01 -
- The dramatic bloom and crunch secretly make you the hero of snack hour.
- Once you master the batter, you’ll want to bloom every veggie in sight.
02 -
- If you cut too deep and lose the base, your onion will fall apart in the fryer—gentle hands win here.
- Letting the onions get bone-dry before battering changed everything for my crispy game.
03 -
- Pressing the batter deep between each petal prevents naked onion tips—no one wants a soggy bite.
- A touch more cornstarch, especially on humid days, always helps the crunch hit just right.