Crispy Mini Bloomin Onions (Printable Version)

Batter-dipped baby onions fried to a golden crunch, paired with a smoky horseradish mayo for dipping.

# What You Need:

→ Vegetables

01 - 12 small yellow onions (about golf ball size), peeled

→ 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, sufficient 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 the onions and trim the root end so each onion stands upright. Using a sharp knife, make four evenly spaced vertical cuts downwards through each onion, stopping short of the base. Rotate and make another four cuts between the initial cuts, keeping the base intact. Carefully separate the petals with your fingers.
02 - Place the cut onions in a bowl of ice water for 10 minutes to encourage the petals to bloom. Drain thoroughly and pat dry with paper towels.
03 - In a mixing bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until evenly combined.
04 - In a separate bowl, beat eggs with whole milk until fully blended.
05 - Dredge each onion in the flour mixture, shaking off the excess. Dip into the egg-milk mixture, then return to the flour mixture, pressing gently to ensure the batter adheres to the petals.
06 - Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
07 - Fry the onions in batches, starting cut side down for 2 to 3 minutes. Flip and fry an additional 2 to 3 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
08 - Combine mayonnaise, ketchup, horseradish, smoked paprika, garlic powder, salt, and pepper in a small bowl. Stir until smooth and adjust seasoning to taste.
09 - Arrange crispy bloomin' onions on a platter and serve warm with prepared dipping sauce.

# Expert Suggestions:

01 -
  • These bite-sized blooms make even the shyest party guests wander over for just one more crisp, peppery bite.
  • They’re endlessly dippable and have quickly become my secret weapon for family game nights.
02 -
  • If you rush and don’t let the onions dry after their ice bath, the batter will slide right off—been there.
  • Frying too many onions at once drops the oil temperature, leaving you with sad, soggy blooms instead of crisp ones.
03 -
  • Shake off as much excess flour as you can before dipping—it keeps the crust light and even.
  • Adding cornstarch to the batter changed everything: once I tried it, I never went back to flour alone.

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