Description
Unlock the secret to perfectly crispy, restaurant-quality Mini Bloomin’ Onions right in your own kitchen. This simple guide ensures a crunchy, flavorful appetizer every time.
Ingredients
- 3–4 small-medium yellow onions
- 2 cups buttermilk (plus extra for dredging)
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp salt (plus more for seasoning)
- 1/2 tsp black pepper
- Oil for deep frying (vegetable, canola, or peanut)
Instructions
- Prepare Onions: Trim the top of each onion, leaving the root intact. Place root-side up and make 4-6 deep cuts from the top almost to the root (not through), creating petals. Gently separate.
- Soak in Buttermilk: Place cut onions in a bowl and pour buttermilk over them, ensuring they are fully submerged. Soak for 30-60 minutes in the refrigerator.
- Prepare Dredge: In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. In another shallow dish, have extra buttermilk ready.
- Double Dredge Onions: Remove an onion from buttermilk, draining excess. Dredge thoroughly in flour mixture, then dip back into buttermilk, letting excess drip. Finally, dredge again in flour mixture, pressing to coat well. Place dredged onions on a wire rack.
- Fry: Heat oil in a heavy-bottomed pot to 350°F (175°C). Carefully lower 1-2 onions into the hot oil. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy.
- Season & Serve: Remove from oil, drain briefly, and immediately sprinkle with extra salt. Serve hot with your favorite dipping sauce.
- Prep Time: 20 mins
- Cook Time: 30 mins