Description
These irresistible Crispy Mini Bloomin’ Onions are perfectly portioned, incredibly crunchy, and bursting with savory flavor. A guaranteed crowd-pleaser for any occasion!
Ingredients
- 8–10 small yellow onions
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 2 cups panko breadcrumbs
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt, plus more for seasoning
- 1/2 tsp black pepper
- 4–6 cups vegetable oil, for frying
Instructions
- 1. Prepare Onions: Peel onions. Cut 1/2 inch off the top, leaving the root intact. Make 8 even cuts from the top, stopping 1/2 inch from the root. Gently separate petals. Soak in ice water for 15-20 minutes, then pat dry.
- 2. Set Up Dredging Station: In three shallow dishes, prepare: 1) Flour and cornstarch. 2) Whisked eggs and milk. 3) Panko, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- 3. Coat Onions: Dredge each dry onion first in the flour mix, shaking off excess. Then dip in egg wash, letting excess drip. Finally, press firmly into seasoned panko, ensuring full coverage.
- 4. Fry Onions: Heat vegetable oil in a deep pot to 350°F (175°C). Fry 1-2 onions at a time for 3-5 minutes, turning occasionally, until golden brown and crispy.
- 5. Drain & Serve: Remove fried onions to a wire rack over paper towels. Immediately sprinkle with extra salt. Serve hot with your favorite dipping sauce.
- Prep Time: 25 mins
- Cook Time: 15 mins