Crispy Mini Bloomin Onions (Printable)
Battered baby onions cut to bloom and fried golden-crisp, served warm with a tangy horseradish-mayo dip.
# What You'll 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 and black pepper to taste
# How to Cook:
01 - Peel the onions and trim the root ends, ensuring each onion can stand upright. Make four evenly spaced vertical cuts into each onion from top down, leaving the base intact. Rotate and create four additional cuts between the first set to form even petals. Gently separate the petals by hand.
02 - Place cut onions in a bowl of ice water and let soak for 10 minutes to help open the petals. Remove the onions, drain thoroughly, and pat dry with paper towels.
03 - In a mixing bowl, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In a separate bowl, whisk together eggs and whole milk until well blended.
04 - Dredge each onion in the flour mixture, shake off excess, then dip into the egg mixture ensuring even coverage. Return the onions to the flour mixture and coat thoroughly, pressing the petals to help the batter adhere.
05 - Pour vegetable oil into a deep fryer or heavy-bottomed pot to a depth of at least 2 inches. Heat oil to 350°F (175°C).
06 - Working in batches, carefully lower the battered onions into the hot oil, cut side down. Fry for 2 to 3 minutes, flip each onion, and continue frying another 2 to 3 minutes until uniformly golden and crisp. Transfer to paper towels to drain.
07 - In a small bowl, mix mayonnaise, ketchup, prepared horseradish, smoked paprika, garlic powder, salt, and pepper until smooth and well combined.
08 - Serve the mini bloomin' onions hot, accompanied by dipping sauce.
# Expert Advice:
01 -
- These bite-sized beauties give you all the crispy, seasoned satisfaction of a full blooming onion without the commitment of sharing one massive appetizer
- The homemade dipping sauce is so much better than anything youll get at a restaurant, and you can adjust the heat to your exact liking
02 -
- Do not rush the cutting process, it takes practice to get those clean, even cuts without slicing all the way through the base
- Keeping the oil at the right temperature is crucial, too cold and they will be greasy, too hot and they will burn before cooking through
03 -
- If your onions are not blooming properly, try making deeper cuts or soaking them longer in the ice water
- The dipping sauce can be made a day ahead and actually tastes better after the flavors have had time to develop