Crispy Mini Bloomin Onions (Printer-friendly)
Crunchy golden miniature blooming onions with seasoned breading and zesty dipping sauce.
# 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
→ Wet Batter
10 - 2 large eggs
11 - ½ cup whole milk
→ Frying
12 - 1 quart vegetable oil for deep frying
→ Dipping Sauce
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 end just enough so each onion stands upright while staying intact. Peel off the outer skin. Cut 4 to 6 vertical slices from top to root, stopping about ¼ inch from the base to keep the layers connected. Rotate and add more cuts to form 8 to 12 evenly spaced petals. Gently loosen the petals with your fingers.
02 - Combine all dry breading ingredients in a shallow bowl and mix thoroughly. In a separate bowl, whisk together the eggs and whole milk until uniform.
03 - Dip each onion into the flour mixture, ensuring full coverage. Shake off the excess, then submerge in the egg-milk wash. Return to the flour mixture and press gently to coat every petal evenly.
04 - Pour vegetable oil into a deep pot or fryer and bring to 350°F.
05 - Lower one or two onions into the hot oil cut side down. Fry for 2 to 3 minutes until golden, then flip and continue frying for another 2 to 3 minutes until crisp and cooked through.
06 - Lift the onions out with a slotted spoon and set on paper towels to drain. Sprinkle with additional salt if desired.
07 - Combine mayonnaise, ketchup, prepared horseradish, smoked paprika, garlic powder, lemon juice, and a pinch of salt in a bowl. Stir until fully incorporated.
08 - Arrange the hot mini bloomin onions on a serving plate alongside the dipping sauce.
# Expert Hints:
01 -
- The double dredge creates a shell so crunchy you can hear it across the room
- They look like you ordered them from a restaurant but come together faster than you would believe
02 -
- Cutting too close to the root will make the whole onion fall apart in the oil, so leave that quarter inch buffer no matter what
- Letting the coated onions sit for a few minutes before frying helps the breading adhere better to each petal
03 -
- A quick spray of water on the floured onions before the final dredge helps the dry mix grab onto those hard to reach inner petals
- Add a quarter teaspoon of cayenne to the sauce if your crowd leans toward heat, it completely changes the experience