Crispy Mini Bloomin Onions (Printable Version)
Golden-brown mini bloomin onions, batter-fried until crisp and served warm with tangy horseradish mayo.
# What You'll Need:
→ Vegetables
01 - 12 small yellow onions (golf-ball size)
→ 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, as needed, 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
# Step-by-Step:
01 - Peel the onions and trim the root just enough to allow each onion to stand upright. Using a sharp knife, make 4 evenly spaced vertical cuts downward on each onion without slicing completely through, leaving the base intact. Rotate and make 4 more cuts between the previous cuts. Gently separate the onion petals with your fingers.
02 - Submerge the prepared onions in ice water for 10 minutes to encourage blooming. Drain thoroughly and pat dry with paper towels.
03 - In a large mixing bowl, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk until evenly mixed.
04 - In a separate bowl, beat the eggs with whole milk until thoroughly blended.
05 - Coat each onion first in the flour mixture, gently shaking away excess. Dip into the egg mixture to cover completely, then return to the flour mixture and coat thoroughly, pressing petals softly to ensure adhesion.
06 - In a deep fryer or heavy-bottomed pot, heat vegetable oil to 350°F.
07 - Working in batches, add onions cut side down to the hot oil. Fry for 2–3 minutes, then turn and continue frying for another 2–3 minutes until golden and crisp. Remove with a slotted spoon or frying spider and drain on paper towels.
08 - In a mixing bowl, combine mayonnaise, ketchup, prepared horseradish, smoked paprika, garlic powder, salt, and black pepper. Mix until smooth and uniform.
09 - Arrange the fried onions on a serving platter. Serve hot with the dipping sauce alongside.
# Expert Advice:
01 -
- Waiting for the onions to open up in their ice bath feels almost magical, like coaxing petals to life.
- They steal the show at gatherings and absolutely beg to be dunked, which somehow means you get to linger at the snack table longer.
02 -
- If the onions aren&apost dried thoroughly after soaking, the batter slips off and you miss out on crunch.
- I learned to fry the onions cut-side down first for those dramatic, fanned-out petals—the difference is all in the presentation.
03 -
- Don&apost be afraid to use your fingers to separate tiny petals after slicing—the more open they are, the better the texture will be.
- A dusting of flaky salt right after frying takes the flavor to peak level.