Crispy Mini Bloomin Onions (Print Version)

Golden, crunchy miniature blooming onions with a seasoned crust, ideal for dipping and sharing at gatherings.

# Ingredient List:

→ 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 away the outer skin. Make 4 to 6 vertical cuts from top to root, stopping about ¼-inch from the base to keep the layers connected. Rotate and add additional 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 milk until fully blended.
03 - Dredge each onion in the flour mixture, ensuring full coverage. Shake off the excess, then submerge in the egg-milk wash. Return to the flour mixture and press gently to coat every petal thoroughly.
04 - Pour vegetable oil into a deep pot or fryer and bring to 350°F over medium-high heat.
05 - Lower one or two onions into the oil cut-side down. Fry for 2 to 3 minutes until golden, then flip and continue frying for another 2 to 3 minutes until crisp and cooked through.
06 - Lift the onions out with a slotted spoon and set on paper towels to drain. Dust with additional salt if desired.
07 - Combine the mayonnaise, ketchup, prepared horseradish, smoked paprika, garlic powder, lemon juice, and a pinch of salt in a bowl. Stir until smooth and evenly mixed.
08 - Arrange the hot mini bloomin onions on a serving plate alongside the dipping sauce.

# Expert Advice:

01 -
  • Each person gets their own golden onion instead of negotiating over a shared one
  • The double coating trick creates an impossibly crunchy shell that holds up to dipping
  • The homemade sauce hits that sweet spot between creamy and tangy in a way store bought never matches
02 -
  • If you cut too deep into the base the onion will fall apart during frying and you will end up with onion bits instead of a bloom
  • Cornstarch in the dry mix is what creates that shatteringly crisp texture and skipping it will leave you with a standard breading
03 -
  • Chill the coated onions in the fridge for 15 minutes before frying and the crust adheres much better during the flip
  • Let the oil come back to 350°F between every batch instead of rushing because patience here is the difference between good and incredible

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