Crispy Mini Bloomin Onions (Printable version)
Crunchy, golden miniature blooming onions perfect for dipping—an irresistible party favorite.
# 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
# Directions:
01 - Trim the root end just enough so each onion stands upright while staying intact. Peel 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 petals. Gently fan the petals apart 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 smooth.
03 - Dredge each scored onion in the flour mixture, ensuring every petal is well coated. Shake off the excess, then submerge in the egg-milk wash. Transfer back to the flour mixture and press gently to adhere the coating to all surfaces and between the petals.
04 - Pour vegetable oil into a deep pot or fryer and heat to 350°F.
05 - Lower one or two onions into the hot oil cut-side down. Fry for 2 to 3 minutes until the underside turns golden, then flip and continue frying for another 2 to 3 minutes until the coating is crisp and the onion is cooked through.
06 - Lift the fried onions out with a slotted spoon and set them on paper towels to drain. Sprinkle lightly with extra salt while still hot if desired.
07 - Stir together the mayonnaise, ketchup, prepared horseradish, smoked paprika, garlic powder, lemon juice, and a pinch of salt in a small bowl until evenly combined.
08 - Arrange the hot mini bloomin onions on a serving plate alongside the dipping sauce. For variety, offer ranch dressing or spicy aioli as additional options.
# Expert Tips:
01 -
- The double-dredge method creates a shell so crunchy it rivals anything from a restaurant fryer
- Mini versions cook faster and more evenly so every single petal gets golden
02 -
- Cutting too close to the root will make the onion fall apart in the fryer and you will end up with onion rings instead of blooming onions
- Cornstarch in the dredge is not optional if you want that restaurant-style shatter, regular flour alone goes soft within minutes
03 -
- Soak the cut onions in ice water for 10 minutes before dredging to help the petals separate even more cleanly
- Let the floured onions rest on a rack for 5 minutes before the egg wash so the coating sets and does not clump off in the wet stage