Mini Bloomin Onion
Crispy, golden, and utterly irresistible, these Mini Bloomin Onions are the perfect appetizer to impress your family and friends! Made with sweet, tender onions that are masterfully sliced to bloom into delicate petals, each bite combines a satisfying crunch with a bold blend of spices, including paprika, cayenne pepper, and garlic powder. Double-dipped in a seasoned flour and buttermilk batter for extra crunch, these mini delights are fried to perfection and served hot with your choice of ranch or chipotle dipping sauce. Quick to prepare in just 30 minutes, they’re ideal for game-day parties, festive gatherings, or as an indulgent snack. Whether you're a fan of classic fried appetizers or searching for your next showstopper dish, this Mini Bloomin Onion recipe is sure to be a crowd favorite!
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Recipe Information
Ingredients
- 4 pieces small sweet onions
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup buttermilk
- 1 piece large egg
- 4 cups canola oil
- 0.5 cup ranch or chipotle dipping sauce
Instructions
Peel the small sweet onions and trim the stem side slightly to create a flat base so the onion can sit upright. Leave the root end intact.
Place the onion root-side up. Using a sharp knife, make 4-6 evenly spaced cuts from the top down to about ½ inch from the root. Then, make additional cuts between these segments to create thin 'petals.'
Gently separate the onion layers with your fingers to bloom them. Be careful not to break them.
In a medium bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
In a separate bowl, whisk together the buttermilk and egg to make the wet batter.
Dip each onion into the flour mixture, ensuring the 'petals' are coated. Shake off excess flour, then dip the onion into the buttermilk mixture, making sure the liquid reaches between the petals. Return the onion to the flour mixture for a second coating.
Heat the canola oil in a deep fryer or large, heavy pot to 375°F (190°C). The oil should be deep enough to fully submerge the onions.
Carefully place one onion at a time into the hot oil, root side up. Fry for 2-3 minutes, then gently turn the onion over and cook for another 2-3 minutes, or until golden brown and crispy.
Remove the onions using a slotted spoon or spider strainer, and place them on a plate lined with paper towels to drain excess oil.
Serve immediately with ranch or chipotle dipping sauce on the side.
Nutrition Facts
Calories |
2373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.5 g | 311% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 56.9 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 827 mg | 36% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 8.3 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 116 mg | 9% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 288 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
