Crispy Mini Bloomin Onions (Printable Version)
Bite-size bloomin onions, battered and fried to a golden crisp, served with a smoky horseradish mayo dip.
# What You Need:
→ 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 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, to taste
19 - Black pepper, to taste
# How To Make It:
01 - Peel onions and slice a thin section from the root so each can stand upright. Using a sharp knife, make 4 evenly spaced cuts vertically around each onion, slicing downwards but keeping the base intact. Make 4 additional cuts between the previous ones. Gently separate the petals to encourage blooming.
02 - Submerge prepared onions in a bowl of ice water for 10 minutes to help the petals spread. Drain and thoroughly pat dry with paper towels.
03 - In a mixing bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix until well blended.
04 - In a separate bowl, whisk together eggs and whole milk until smooth.
05 - Working one at a time, dredge each onion in the flour mixture, gently shake off excess, dip into the egg mixture, then coat once more with the flour mixture. Press gently so the coating adheres to all petals.
06 - Fill a heavy-bottomed pot or deep fryer with vegetable oil to a suitable depth for frying. Heat to 350°F (175°F).
07 - Fry onions in batches, starting cut side down for 2 to 3 minutes. Flip and continue frying 2 to 3 more minutes until uniformly golden and crispy. Transfer to paper towels to drain excess oil.
08 - Combine mayonnaise, ketchup, horseradish, smoked paprika, garlic powder, salt, and pepper in a bowl. Mix until creamy and well blended.
09 - Arrange warm crispy onions on a platter and serve immediately with dipping sauce on the side.
# Helpful Hints:
01 -
- The crispy petals and spicy dip feel impossibly indulgent but are surprisingly easy to pull off at home.
- Everyone grabs for them first—these bite-sized blooms are just too much fun to resist in any gathering.
02 -
- If the onion petals aren’t dry before coating, the batter slides right off and refuses to stick.
- Chilling the cut onions actually makes the petals open wider—and that means more crunchy bits after frying.
03 -
- Slicing through the onion too far will make it fall apart—start with slow, shallow cuts until you get the feel.
- Adding a little cornstarch to just the flour mix made more difference than I ever expected for that light, crisp texture.