introduction
This simple recipe makes crispy, small fried onions that open like a flower. They work well for baby showers, bridal showers, or any party. For a similar idea to try another snack, see the baby blooming onions recipe for more inspiration.
why make this recipe
This snack is small, easy to eat, and looks pretty on a platter. It cooks fast and uses few ingredients. Guests like the crunch and the mild onion flavor. You can make many at once for a crowd.
how to make Baby Blooming Onions
Make the blooms, batter them, and fry until golden. Follow simple steps and keep the oil hot so they cook crisp without soaking oil.
Ingredients :
- 12 small onions (peeled, about the size of golf balls or pearl onions)
- 1 cup all-purpose flour
- 1 cup fine breadcrumbs or panko
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Oil for frying (vegetable or canola)
- Fresh parsley, chopped (optional, for garnish)
- Dipping sauce such as ranch or ketchup (optional)
Directions :
- Rinse and peel the small onions. Cut a shallow X on the root end so each onion can open slightly when cooked.
- Mix flour, salt, pepper, paprika, and garlic powder in a bowl.
- In another bowl, beat eggs with milk.
- Put breadcrumbs in a third bowl.
- Dip each onion first in the flour mix, then in the egg mix, and finally coat with breadcrumbs. Press crumbs gently so they stick.
- Heat oil in a deep pan or fryer to about 350°F (175°C). Use enough oil so onions can float.
- Fry onions in batches for about 3–5 minutes, turning if needed, until golden brown and crisp.
- Remove with a slotted spoon and drain on paper towels.
- Garnish with chopped parsley if you like.
how to serve Baby Blooming Onions
Serve warm on a platter with small bowls of dipping sauce. Arrange them like a bouquet or in rows on a tray. They are best hot and crunchy.
how to store Baby Blooming Onions
Cool completely before storing. Keep in an airtight container in the fridge for up to 2 days. Reheat in a hot oven or air fryer at 375°F (190°C) for 5–7 minutes to crisp them again. Avoid microwaving because they will get soggy.
tips to make Baby Blooming Onions
- Make sure oil is hot enough before frying; too cool oil makes them oily.
- Dry onions well after rinsing so batter sticks.
- Do not crowd the pan; fry in small batches.
- For extra flavor, add a little cayenne to the flour mix.
- Use an air fryer for a lower-oil option, but watch time so they do not burn.
variation (if any)
- Baked version: Brush with oil and bake at 400°F (200°C) until crispy.
- Cheese bloom: Sprinkle grated cheddar on hot onions just after frying.
- Herb crust: Mix dried herbs into breadcrumbs for a different flavor.
FAQs
Q: Can I use large onions instead of small ones?
A: You can, but large onions take longer to cook and the petals may not open as nicely. Cut large onions into thick slices or wedges first.
Q: Can I prepare them ahead of time?
A: You can bread the onions a few hours ahead and keep them chilled. Fry just before serving for best crispness.
Q: Are these spicy?
A: The basic recipe is mild. Add cayenne or chili powder to the flour mix to make them spicy.
Q: Can I freeze cooked ones?
A: You can freeze cooked onions on a tray, then transfer to a bag. Reheat from frozen in a hot oven or air fryer to restore crispness, though texture may change slightly.
Baby Blooming Onions
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Crispy, flower-like fried onions that are a delightful party snack, perfect for any gathering.
Ingredients
- 12 small onions (peeled, about the size of golf balls or pearl onions)
- 1 cup all-purpose flour
- 1 cup fine breadcrumbs or panko
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Oil for frying (vegetable or canola)
- Fresh parsley, chopped (optional, for garnish)
- Dipping sauce such as ranch or ketchup (optional)
Instructions
- Rinse and peel the small onions. Cut a shallow X on the root end so each onion can open slightly when cooked.
- Mix flour, salt, pepper, paprika, and garlic powder in a bowl.
- In another bowl, beat eggs with milk.
- Put breadcrumbs in a third bowl.
- Dip each onion first in the flour mix, then in the egg mix, and finally coat with breadcrumbs. Press crumbs gently so they stick.
- Heat oil in a deep pan or fryer to about 350°F (175°C). Use enough oil so onions can float.
- Fry onions in batches for about 3–5 minutes, turning if needed, until golden brown and crisp.
- Remove with a slotted spoon and drain on paper towels.
- Garnish with chopped parsley if you like.
Notes
For extra flavor, add a little cayenne to the flour mix. Use an air fryer for a lower-oil option, but watch time to prevent burning.
Nutrition
- Serving Size: 3 onions
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
