Crispy Mini Bloomin Onions (Print View)
Miniature blooming onions, crunchy and golden, perfect as a party favorite or appetizer.
# What You'll Need:
→ Vegetables
01 - 6 small sweet onions (pearl or cipollini, 2–3 inches in diameter)
→ Breading
02 - 1 cup all-purpose flour
03 - ½ cup cornstarch
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - ¼ teaspoon cayenne pepper (optional, for heat)
→ Wet Batter
10 - 2 large eggs
11 - ½ cup whole milk
→ Frying
12 - 1 quart vegetable oil (for deep frying)
→ Dipping Sauce (Optional)
13 - ½ cup mayonnaise
14 - 2 tablespoons ketchup
15 - 1 tablespoon prepared horseradish
16 - ½ teaspoon smoked paprika
17 - ½ teaspoon garlic powder
18 - ½ teaspoon lemon juice
19 - Pinch of salt
# How To Make It:
01 - Trim the root just enough so each onion stands upright while remaining intact. Peel the outer skin. Make 4 to 6 vertical cuts from the top to the root, stopping about ¼ inch from the bottom so the layers stay connected. Rotate and make additional cuts to form 8 to 12 petals. Gently separate the petals with your fingers.
02 - Combine all dry breading ingredients in a shallow bowl. In a separate bowl, whisk together the eggs and whole milk until smooth.
03 - Dip each onion in the flour mixture, coating thoroughly. Shake off excess, then submerge into the egg-milk mixture. Return to the flour mixture, pressing gently to coat all petals evenly.
04 - Pour vegetable oil into a deep pot or fryer and heat to 350°F.
05 - Fry onions one or two at a time, cut side down, for 2 to 3 minutes until golden. Flip and continue frying for another 2 to 3 minutes until crisp and cooked through.
06 - Remove onions with a slotted spoon and drain on paper towels. Sprinkle with extra salt if desired.
07 - Combine mayonnaise, ketchup, prepared horseradish, smoked paprika, garlic powder, lemon juice, and a pinch of salt in a bowl. Mix until well blended.
08 - Arrange hot mini bloomin onions on a serving plate alongside the dipping sauce.
# Expert Hints:
01 -
- The double coating trick gives you that shatteringly crisp exterior that lasts way longer than restaurant versions
- Mini size means everyone gets their own whole onion and nobody has to share
02 -
- If you cut all the way through the root the entire onion will fall apart in the oil and you will have onion rings instead of bloomin onions
- Cornstarch in the breading is what separates a good crunch from a truly great one so do not leave it out
03 -
- Let the coated onions rest for 10 minutes before frying so the breading adheres properly and does not flake off in the oil
- Chill the dipping sauce for at least 30 minutes before serving because cold sauce against hot crispy onions is a contrast that makes the whole thing work