Crispy Mini Bloomin Onions (Printable version)
Golden, battered baby onions fried to a crisp bloom; serve warm with smoky horseradish mayo for dipping.
# List of ingredients:
→ Vegetables
01 - 12 small yellow onions, about 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 kosher 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
# Directions:
01 - Peel the onions and trim the root just enough for them to remain upright. Make 4 evenly spaced vertical cuts downwards toward the base of each onion, leaving the base intact. Rotate and make 4 more cuts between the previous cuts. Gently separate the petals with your fingers.
02 - Place onions in a bowl of ice water and soak for 10 minutes to help open the petals. Drain thoroughly and pat onions dry with paper towels.
03 - In a mixing bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper.
04 - In a separate bowl, beat the eggs and whole milk together until smooth.
05 - Dredge each onion in the flour mixture, shaking off excess. Submerge in the egg mixture, then dredge again in the flour mixture, pressing the petals gently to ensure even coating.
06 - Fill a deep fryer or heavy-bottomed pot with vegetable oil and heat to 350°F (175°F).
07 - Working in batches, carefully lower onions into the hot oil cut side down. Fry for 2–3 minutes, flip, and continue frying another 2–3 minutes until golden brown and crisp. Use a slotted spoon to transfer fried onions to paper towels to drain excess oil.
08 - In a bowl, combine mayonnaise, ketchup, horseradish, smoked paprika, and garlic powder. Season with salt and black pepper. Mix until smooth.
09 - Serve the crispy mini bloomin’ onions warm with the dipping sauce alongside.
# Expert Advice:
01 -
- Cutting open one of these crispy blooms at the table always gets a laugh and makes it feel like a food party, even if you're just snacking on the couch.
- Once you nail the bloom and crunch, you'll want to show off these mini onions at every gathering.
02 -
- If you cut too deeply through the onion base while blooming, the petals fall apart in the fryer—take your time on each cut.
- A quick chill in ice water is the real secret to beautiful, open blooms and optimal crunch.
03 -
- A sifter makes a huge difference for an even flour coating and less lumps in the batter.
- Frying with the cut side down first gets the petals super golden and keeps the center tender.