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Crispy Mini Bloomin' Onions

Small onions cut to 'bloom,' double-dredged in a seasoned flour mixture, deep-fried until super crispy, and served with a thick, tangy, and spicy dipping sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Soak Time 1 minute
Total Time 40 minutes
Servings: 4 onions
Course: Appetizer, Snack
Cuisine: American, Copycat
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Crispy Onions
  • 4-6 small onions white or yellow
  • 4 cups buttermilk for soaking
  • 3 cups all-purpose flour
  • 1 cup cornstarch for crispiness
  • 2 tbsp smoked paprika
  • 1 tbsp cayenne pepper adjust to taste
Spicy Dipping Sauce
  • 1 cup mayonnaise full fat
  • 2 tbsp ketchup
  • 2 tbsp prepared horseradish
  • 1 tsp Worcestershire sauce
  • 1 tsp smoked paprika

Equipment

  • Deep Pot or Dutch Oven
  • Sharp knife
  • Wire Rack and Paper Towels
  • Candy/Oil Thermometer

Method
 

  1. Peel and score onions: cut down toward the root 8-12 times, stopping 1/2 inch from the base to keep the core intact.
  2. Soak scored onions in buttermilk for 1-3 hours in the refrigerator.
  3. Mix all dipping sauce ingredients and refrigerate until serving.
  4. Mix flour, cornstarch, and all dry spices in a large bowl (dredging mix).
  5. Double dredge onions: dip onion (from buttermilk) in dry mix, back in buttermilk, and back in dry mix, pressing firmly to coat.
  6. Heat oil to 350°F (175°C). Carefully fry 1-2 onions at a time for 4-6 minutes per side, until deeply golden brown.
  7. Remove to a wire rack, drain, salt lightly, and serve immediately with the dipping sauce.

Notes

Do not overcrowd the pot when frying; this drops the oil temperature and results in soggy onions. Use small onions for a quicker cook time and higher crisp ratio.