Crispy Mini Bloomin Onions (Printable Version)
Golden bite-sized bloomin' onions, seasoned and fried until crisp, served warm with tangy horseradish mayo.
# What You Need:
→ Vegetables
01 - 12 small yellow onions (approximately 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 kosher 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, enough 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 Steps:
01 - Peel onions and trim bases so they stand upright. Using a sharp knife, make 4 vertical cuts down each onion without cutting through the base, then rotate and make 4 more cuts between the previous ones. Carefully pull apart petals to open the 'bloom.'
02 - Place cut onions in ice water for 10 minutes to encourage petals to open. Drain thoroughly and pat dry using paper towels.
03 - In a mixing bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. In a separate bowl, whisk together eggs and milk until fully blended.
04 - Coat each onion in the flour mixture, shaking off any excess. Dip into egg mixture, then dredge again in the flour mixture, pressing petals gently to ensure an even coating.
05 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Working in batches, fry onions cut side down for 2–3 minutes. Carefully flip and continue frying another 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
06 - In a mixing bowl, blend mayonnaise, ketchup, horseradish, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
07 - Present mini bloomin' onions warm alongside the dipping sauce.
# Helpful Tips:
01 -
- They look impressive but the secret is all in the petal-cutting—your guests will think youre a knife skills wizard.
- They vanish fast because theyre the right size for dipping, sharing, and grabbing with a grin.
02 -
- If you rush the oil temperature, the onions can turn greasy before they ever crisp.
- Soaking the onions is what makes the difference between a tangled ball and a blooming beauty.
03 -
- Always pat onions dry after their ice bath—it keeps the coating crisp and even.
- Let fried onions rest on a rack, not paper towels, if you want truly all-around crunch.