Crispy Mini Bloomin Onions (Print version)
Miniature blooming onions, crunchy and golden, perfect for dipping at any gathering.
# 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 away the outer skin. Cut 4 to 6 vertical slices from stem 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 the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a shallow bowl. In a second bowl, whisk together the eggs and whole milk until uniform.
03 - Dredge each scored onion in the flour mixture, ensuring all surfaces and petals are well coated. Shake off the excess, then submerge in the egg-milk wash. Return to the flour mixture and press gently to adhere the coating to every petal.
04 - Pour the vegetable oil into a deep pot or fryer and bring to 350°F over medium-high heat. Monitor with a thermometer for accuracy.
05 - Lower one or two onions into the oil cut-side down. Fry for 2 to 3 minutes until the bottom is golden, then flip and continue frying for another 2 to 3 minutes until crisp and cooked through.
06 - Lift the onions from the oil with a slotted spoon and set on paper towels to drain. Season with a light sprinkle of salt while still hot.
07 - Combine the 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 platter alongside the dipping sauce for immediate enjoyment.
# Expert suggestions:
01 -
- The double coating trick gives you that shatteringly crisp exterior that stays crunchy even after sitting out for a few minutes
- They look ridiculously impressive but the actual technique is just cutting and dipping, no fancy skills required
02 -
- Cutting too close to the root will make your onion fall apart in the oil, so that quarter inch buffer is nonnegotiable
- Cornstarch in the dry coating is what separates these from standard fried onions, do not skip it
03 -
- Let the coated onions rest for 5 minutes before frying so the breading adheres tightly and fewer flakes fall off in the oil
- A tiny pinch of baking powder in the dry mix adds an almost imperceptible lightness that makes the crust feel less heavy