Crispy Mini Bloomin Onions (Print Version)
Bite-size onions cut into petals, double-dredged and fried golden; served warm with smoky 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 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 Make It:
01 - Peel the onions and trim the root ends just enough so they stand upright. Cut each onion vertically into quarters, slicing downwards without severing the base. Rotate and make four additional cuts between the first, preserving the core. Use your fingers to gently separate the petals.
02 - Submerge onions in ice water for 10 minutes to promote blooming. Drain thoroughly and dry with paper towels.
03 - In a mixing bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until evenly blended.
04 - In a separate bowl, beat the eggs with the whole milk until smooth.
05 - Dredge each onion in the seasoned flour mixture, shake off excess, dip in egg mixture, then dredge again in flour mixture. Gently press the petals so coating adheres thoroughly.
06 - Pour vegetable oil into a deep fryer or heavy-bottomed pot to a depth sufficient for submerging the onions. Heat the oil to 350°F (175°C).
07 - Working in batches, lower onions into the hot oil cut side down. Fry 2–3 minutes, then turn and continue frying 2–3 more minutes until uniformly golden and crispy. Remove with a slotted spoon and drain on paper towels.
08 - Blend mayonnaise, ketchup, horseradish, smoked paprika, garlic powder, salt, and black pepper in a bowl until smooth.
09 - Present crispy mini bloomin’ onions warm, accompanied by the dipping sauce.
# Expert Advice:
01 -
- Each mini onion is a perfect bite—no awkward cutting or sharing needed.
- The batter fries up so crisp you’ll swear it’s a secret recipe every time.
02 -
- Don’t rush the soaking—if you skip it, the petals won’t bloom and hold as much crispy coating.
- Bringing oil back to the right temperature between batches is the difference between greasy and glorious.
03 -
- Using golf-ball sized onions means less mess and more crispy surface area per bite.
- A pinch more cayenne in the batter doubles the wow factor without overpowering the flavor.