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Crispy Mini Bloomin' Onions

Bite-sized, deep-fried mini onions cut to bloom like flowers, coated in a deeply seasoned, incredibly crunchy batter. The perfect party appetizer.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Onions and Wet Dredge
  • 1 lb large pearl onions or small boiling onions
  • 1 cup buttermilk
  • 1 large egg
Seasoned Flour
  • 1.5 cups all-purpose flour
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 4 cups frying oil peanut or vegetable

Equipment

  • Dutch Oven or Deep Fryer
  • Deep-fry thermometer
  • Spider Strainer
  • Sharp paring knife

Method
 

  1. Peel the onions and slice off the top, leaving the root intact. Place cut-side down and make 4 intersecting cuts (8 wedges) stopping just before the root. Press gently to fan out the petals.
  2. Whisk together the buttermilk and egg in a bowl.
  3. In a separate wide bowl, mix the flour, paprika, garlic powder, onion powder, cayenne, oregano, salt, and pepper.
  4. Dip each onion into the buttermilk mixture, then dredge thoroughly in the seasoned flour, making sure to get the mixture between the petals. Shake off excess.
  5. Heat at least 3 inches of oil in a heavy pot to 375°F (190°C).
  6. Fry the onions in small batches for 3 to 4 minutes until golden brown and crispy.
  7. Remove with a slotted spoon, drain on a wire rack, and serve immediately with dipping sauce.

Notes

Ensure you leave the root end of the onion completely intact, otherwise the onion will fall apart entirely into separate pieces when frying.