Crispy Mini Bloomin Onions (Printable version)
Miniature blooming onions with a crunchy seasoned crust, fried golden and served with zesty dipping sauce.
# What you 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
# How to make it:
01 - Trim the root end just enough so each onion stands upright while staying intact. Peel the outer skin. Make 4 to 6 vertical cuts from the top down toward the root, stopping about ¼ inch from the base to keep the layers connected. Rotate the onion and add additional cuts to form 8 to 12 petals. Gently separate the petals with your fingers.
02 - Combine the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a shallow bowl. In a second bowl, whisk together the eggs and whole milk until smooth.
03 - Dip each scored onion into the flour mixture, ensuring all petals are well coated. Shake off the excess, then submerge in the egg-milk batter. Return to the flour mixture and press gently to adhere the coating to every petal.
04 - Pour vegetable oil into a deep pot or fryer and bring the temperature to 350°F.
05 - Lower one or two onions into the hot 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 fried onions out with a slotted spoon and set them on paper towels to drain. Sprinkle 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. Mix until evenly blended.
08 - Arrange the hot mini bloomin onions on a serving plate alongside the dipping sauce.
# Expert tips:
01 -
- The double-dredge creates a shatteringly crisp shell that holds up under any sauce you throw at it
- They look insanely impressive but come together faster than you would ever guess
02 -
- If you cut too close to the root the whole onion will fall apart in the oil and you will have onion rings instead of bloomin onions
- Letting the coated onions rest for about 5 minutes before frying helps the breading adhere much better during the violent bubbling
03 -
- Chill your floured onions in the fridge for 10 minutes before the egg wash step and the crust will bond tighter during frying
- Add a tablespoon of the dry seasoning mix directly into the dipping sauce for a flavor echo that ties the whole dish together