Description
A delightful twist on the classic bloomin’ onion, these mini versions use sweet pearl onions for a bite-sized appetizer that’s crispy, flavorful, and perfect for sharing.
Ingredients
Scale
For the Crust:
- For the onions:
- 1 pound pearl onions, peeled
- 1 cup buttermilk
- 1 teaspoon hot sauce
- For the coating:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For frying:
- Vegetable oil, for deep frying
- For the dipping sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon horseradish
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Prepare the Crust:
- 1. Prepare the onions: In a bowl, whisk together buttermilk and hot sauce. Add peeled pearl onions, ensuring they’re fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 2. Make the coating: In another bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Mix well.
- 3. Heat oil: In a deep fryer or heavy-bottomed pot, heat vegetable oil to 375°F (190°C).
- 4. Coat the onions: Remove onions from buttermilk, allowing excess to drip off. Dredge in the flour mixture, pressing gently to adhere. Shake off excess.
- 5. Fry the onions: Working in batches, carefully lower onions into hot oil. Fry for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 6. Make the sauce: While onions fry, whisk together mayonnaise, ketchup, horseradish, paprika, garlic powder, salt, and pepper in a small bowl.
- 7. Serve immediately with the dipping sauce on the side.
Notes
For easier peeling, blanch pearl onions in boiling water for 30 seconds, then transfer to ice water. The skins will slip right off. If you prefer a milder flavor, reduce the amount of cayenne pepper in the coating.