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Mini Bloomin' Onions

Crispy, bite-sized fried pearl onions heavily seasoned and battered, serving as the ultimate party appetizer and game-day snack.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 people
Course: Appetizer, Snack
Cuisine: American, Party Food
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb pearl onions or small boiling onions
  • 4-6 cups frying oil vegetable, canola, or peanut
Dry Batter
  • 2 cups all-purpose flour
  • 0.5 cup cornstarch
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tbsp kosher salt
  • 1 tsp black pepper
Wet Wash
  • 2 large eggs
  • 1 cup whole milk

Equipment

  • Deep Fryer or Dutch Oven
  • Mixing bowls
  • Spider Strainer
  • Deep-fry thermometer

Method
 

  1. Blanch pearl onions in boiling water for 60 seconds, then plunge into ice water. Peel and trim roots, keeping base intact.
  2. Place each onion root-side down and cut 4 intersecting downward slices, stopping 1/4 inch from the base to create petals.
  3. Whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, oregano, salt, and pepper in a bowl.
  4. In a separate bowl, whisk together the eggs and milk.
  5. Heat frying oil in a deep pot to 375°F (190°C).
  6. Toss the cut onions in the dry flour mixture, ensuring it gets between the petals. Shake off excess.
  7. Dip the floured onions into the egg wash, coating thoroughly.
  8. Return onions to the dry flour mixture for a second coating. Toss well and shake off excess.
  9. Fry in small batches for 3-4 minutes until deeply golden brown and crispy.
  10. Remove with a slotted spoon, drain on a wire rack, and serve hot with dipping sauce.

Notes

Serve with a spicy horseradish mayonnaise or ranch dressing for the best experience.