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A close-up of crispy baby bloomin' onions with a dipping sauce.

Classic Baby Bloomin' Onions

These classic baby bloomin' onions are a delightful appetizer, featuring sweet onions expertly cut to bloom, then coated in a crispy, seasoned breading and deep-fried to golden perfection. Serve them with a tangy, spiced dipping sauce for an irresistible snack.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 people
Calories 450 kcal

Equipment

  • Sharp knife
  • Bowl
  • Shallow dishes
  • Wire rack
  • Large, heavy-bottomed pot or Dutch oven
  • Candy thermometer

Ingredients
  

For the Onions

  • 6-8 Small Onions
  • 1 cup All-Purpose Flour
  • 1/2 cup Cornstarch
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Cayenne Pepper
  • 1 teaspoon Salt plus more for seasoning
  • 1/2 teaspoon Black Pepper
  • 2 large Eggs
  • 1/2 cup Milk
  • 2 cups Panko Breadcrumbs
  • 4-6 cups Vegetable Oil for deep frying, about

For the Dipping Sauce

  • 1/2 cup Mayonnaise
  • 2 tablespoons Ketchup
  • 1 teaspoon Prepared Horseradish
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Garlic Powder
  • pinch Cayenne Pepper
  • Salt and Pepper to taste

Instructions
 

Preparation

  • Peel the onions, leaving the root intact, then cut off 1/2 inch from the stem end. Place root-side up and make 8-12 uniform cuts from the top down to about 1/2 inch from the root, careful not to cut through.

Soak and Bread

  • Optionally, soak the cut onions in ice water for 30 minutes to help them open and crisp, then drain and pat dry.
  • Set up three breading stations: one with flour and spices, one with whisked eggs and milk, and one with panko and cornstarch.
  • Dredge each onion in the flour mixture, then dip in the wet mix, letting excess drip off.
  • Finally, coat generously with the panko mixture, pressing firmly, and place on a wire rack.

Frying and Serving

  • Heat 4-6 cups of vegetable oil in a large pot to 350-375°F (175-190°C).
  • Carefully fry 1-2 coated onions for 4-6 minutes until deeply golden brown and crispy, turning for even cooking.
  • Remove fried onions, drain on a wire rack over paper towels, and immediately season with extra salt.
  • Repeat frying remaining onions in batches, ensuring consistent oil temperature.
  • For the sauce, whisk together all dipping sauce ingredients until smooth, then taste and adjust seasoning.
  • Serve the hot Baby Bloomin' Onions immediately with the dipping sauce.

Notes

For extra crispiness, ensure the onions are very dry before breading. You can also double-fry for an even crunchier texture, frying once for 3 minutes, resting, then frying again for another 2-3 minutes. This recipe can be easily scaled up for larger gatherings.