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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 small onions carefully cut to bloom, then double-dredged and deep-fried to golden perfection. They're crispy, flavorful, and perfect for sharing with your favorite dipping sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 onions
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Onions
  • 4-6 small onions (such as pearl onions, cippolini, or small red/yellow onions), peeled
Dredging Mixture
  • 1 cup All-Purpose Flour
  • 1/4 cup Cornstarch
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Salt (for flour mixture)
  • 1/4 teaspoon Black Pepper
Egg Wash
  • 2 large Eggs, whisked
  • 2 tablespoons Milk/Water (for egg wash)
Frying
  • 4-6 cups Vegetable Oil (or other neutral oil), for deep frying
Seasoning
  • Extra salt, for seasoning after frying

Equipment

  • cutting board
  • sharp knife
  • shallow bowls
  • wire rack
  • heavy-bottomed pot or Dutch oven
  • thermometer (optional)
  • tongs
  • slotted spoon or spider
  • paper towels

Method
 

Prep the Onions
  1. Peel the baby onions and make 4-6 evenly spaced vertical cuts from the top, stopping 1/2 inch from the root. Gently spread the petals apart without breaking them.
Set Up Dredging Stations
  1. In one bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper. In another bowl, whisk the eggs with milk or water for the egg wash.
Coat the Onions
  1. Dredge each bloomed onion in the seasoned flour, then dip in egg wash, and finally return to the flour for a second coating. Shake off excess and place on a wire rack.
Heat the Oil
  1. Pour 4-6 cups of vegetable oil into a heavy-bottomed pot and heat over medium-high heat until it reaches 350-375°F (175-190°C).
Fry the Onions
  1. Carefully lower 1-2 onions into the hot oil and fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
Drain and Season
  1. Remove cooked onions with a slotted spoon and place on a wire rack over paper towels to drain. Immediately sprinkle with extra salt if desired.
Serve
  1. Serve the bloomin' onions hot with your favorite dipping sauce.

Notes

For best results, maintain the oil temperature between 350-375°F during frying. Do not overcrowd the pot; fry in batches if necessary. Adjust seasoning to your preference.