Crispy Mini Bloomin Onions (Print version)
Baby onions turned into golden, crispy blooms for dipping with tangy horseradish-ketchup mayo.
# Ingredient List:
→ Vegetables
01 - 12 small yellow onions, 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 and black pepper to taste
# How To Make It:
01 - Peel onions and trim the root end just enough to stabilize. Make 4 evenly spaced vertical cuts downward, leaving the base intact. Rotate and create 4 additional cuts between previous slices. Carefully fan out the petals with your fingers.
02 - Submerge onions in ice water for 10 minutes to promote blooming. Drain thoroughly and pat dry with paper towels.
03 - In a mixing bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper until uniformly combined.
04 - In a separate bowl, beat eggs with whole milk until smooth and homogenous.
05 - Dredge each onion in the seasoned flour mixture, shaking off excess. Dip into the egg-milk mixture, then return to the flour mixture, ensuring all petals are well coated.
06 - In a deep fryer or heavy-bottomed pot, heat vegetable oil to 350°F.
07 - Working in batches, place onions cut side down in the hot oil and fry for 2 to 3 minutes. Turn and fry an additional 2 to 3 minutes, until all surfaces are golden brown and crisp. Transfer to paper towels to drain.
08 - In a small bowl, blend mayonnaise, ketchup, prepared horseradish, smoked paprika, garlic powder, salt, and black pepper until smooth.
09 - Present the hot onions with accompanying dipping sauce for immediate enjoyment.
# Expert Advice:
01 -
- The bite-sized blooms deliver maximum crunch in every piece and are surprisingly easy once you get the hang of slicing them.
- I love how you can dunk, share, and customize the dip for whatever crowd assembles in your kitchen.
02 -
- If the onions are even slightly damp, the batter won’t adhere and you’ll end up with more coating in your oil than on your petals.
- Cutting too deep risks the onion falling apart, so leave that little base intact—even if it means the blooms are a bit less open.
03 -
- Let your oil come fully back up to temperature between batches for consistent results.
- When you trim the onion root, leave enough so the layers stay together—this is the difference between perfect mini blooms and a basket of crispy onion bits.