Bloomin’ Onion Bites
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These Bloomin’ Onion Bites have the crispy, golden, dunkable goodness of a restaurant-style blooming onion, but they’re MUCH easier to make at home than slicing and frying one giant onion. Instead of carefully cutting an onion into petals, I use frozen pearl onions, which keep the prep simple from the start. They’re crunchy on the outside, tender and sweet in the middle, and so good served hot with my creamy comeback sauce for dipping.
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Golden and Crispy Fried Onion Bites
A traditional blooming onion is a whole onion cut into petals, coated in seasoned batter, and fried until it opens up like a flower. These bloomin’ onion bites give you that same crispy fried onion flavor in a much easier, bite-sized way. I use frozen pearl onions here because they’re already peeled and portioned, so there’s no cutting onions, and it’s easy to make as much or as little as you like.
What makes these so fun is that each little onion turns into its own crispy, golden bite with a sweet, tender center. They don’t ‘bloom’ like a traditional blooming onion, but the smaller size makes them easier to coat, fry evenly, serve, and dip! As with most fried foods, these crispy fried onions are best served right away while the coating is hot and crisp. I like plating them up with toothpicks and a bowl of creamy comeback sauce on the side for a tangy, spicy finish. These bites are great for game day, parties, or anytime you want a fun appetizer that feels a little extra without being complicated!
Helpful Tips
- Drain and dry the onions really well. I’ve found this makes the biggest difference in how well the coating sticks. Make sure the 2 bags of thawed pearl onions are fully drained, then pat them dry with paper towels. Removing as much excess moisture as possible also helps reduce oil splattering.
- Use enough oil to cover the onions. The exact amount will depend on the size of your pot or deep fryer. I usually aim for about 3 inches of oil in a high-sided pan. The onion bites should have enough room to float and fry evenly without sitting on the bottom. Don’t fill the pot more than halfway, since the oil will bubble up when the onions are added.
- Keep the oil at a steady 350°F. I like to use a thermometer for fried recipes because oil temperature can change quickly between batches. If the oil is too cool, the onions will absorb oil and turn greasy. If it’s too hot, the coating can brown before the onions are tender in the center.
- No thermometer? Dip the handle of a wooden spoon into the oil. If small bubbles steadily form around it, the oil is ready for frying. If it bubbles aggressively, the oil may be too hot, so lower the heat slightly before frying.
- Fry in small batches. Overcrowding the pan drops the oil temperature and can make the onion bites soggy. Smaller batches brown more evenly and stay crispier.
- Drain, then salt right away. Transfer the bloomin’ onion bites to a paper towel-lined plate or wire rack, then season them while they’re still hot. The excess oil drains off (meaning they won’t turn out greasy!), and the salt sticks better right after frying.
Bloomin’ Onion Bites
Ingredients
For the Onions
- 2 bags (12 oz. each) frozen pearl onions, thawed and fully drained
- 2 cups all-purpose flour
- 2 large eggs
- 1½ cups milk
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp black pepper
- ¼ tsp cayenne
- salt, to taste
- vegetable oil, for frying
For the Dipping Sauce (Comeback Sauce)
- ½ cup mayonnaise
- 2 tbsp ketchup
- 2 tbsp Sriracha
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp black pepper
Instructions
- In a small bowl, combine all the ingredients for the dipping sauce until incorporated and smooth. Cover and transfer to the fridge until ready to use.
- Heat a deep fryer or a few inches of oil in a high-sided pan to 350°F.
- Prepare a dredging station: 1st bowl the flour and seasonings. 2nd bowl, whisk together the eggs and milk.
- Dip the onions into the egg mixture, ensuring they are fully coated. Let excess liquid drip off, then transfer them to the seasoned flour and toss to coat. Shake off any excess.
- Working in smaller batches to avoid overcrowding, carefully place the battered onions into the hot oil and fry until golden brown and crispy, about 4-5 minutes. Stir them around every so often to make sure they are browning evenly.
- Using a slotted spoon, remove from the oil and transfer to a paper towel-lined plate to drain. While still hot, season with some salt.
- Serve immediately with the dipping sauce and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Bloomin’ Onion Bites Step by Step
Gather all of your ingredients.
Make the comeback sauce: In a small bowl, stir together ½ cup mayonnaise, 2 tablespoons ketchup, 2 tablespoons Sriracha, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, ½ teaspoon garlic powder, ¼ teaspoon onion powder, and ¼ teaspoon black pepper until smooth and fully combined. Cover and refrigerate the comeback sauce until ready to serve.
Prepare to fry: Heat a deep fryer or a few inches (about 3 inches) of vegetable oil in a high-sided heavy pan to 350°F. While the oil heats, set up a dredging station with two bowls. In the first bowl, whisk together 2 cups all-purpose flour, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon black pepper, and ¼ teaspoon cayenne. In the second bowl, whisk together 2 large eggs and 1½ cups milk until smooth.
Working with a handful of onions at a time, dip the pearl onions into the egg mixture, turning them so they are fully coated. Let any excess liquid drip back into the bowl, then transfer the onions to the seasoned flour and toss until coated on all sides. Shake off the excess flour so the coating stays light and crisp.
Fry the onions: Working in small batches to avoid overcrowding the pan, carefully lower the coated onions into the hot oil. Fry for 4-5 minutes, stirring occasionally, until the onions are crispy and evenly browned all over. Use a slotted spoon to transfer the fried onions to a paper towel-lined plate or wire rack to drain. Sprinkle with salt while they’re still hot so it sticks to the crispy coating. Repeat the frying process with the remaining onions in batches.
Serve your bloomin’ onion bites while hot and crunchy, with the chilled comeback sauce on the side for dipping. Enjoy!
Serving Suggestions
These bloomin’ onion bites are best served hot as an appetizer or snack, right after they come out of the oil while the coating is still crispy. I like to pile them onto a platter with a bowl of sauce in the middle so everyone can grab, dip, and go!
I’ve made my comeback sauce here, which is creamy, tangy, and a little spicy, so it balances the sweet fried onions really well. You can also use any other sauce you like, but Raising Cane’s sauce or remoulade sauce would both be great if you’re skipping the comeback sauce. They can each be made ahead of time, which is ideal because the flavors have time to meld in the fridge while you fry the onions. For a fun party or game day spread, I’d serve these with my BBQ chicken sliders or totchos, so you have a mix of crispy, cheesy, saucy finger foods for everyone to pick at.
How to Store Leftovers
These easy bloomin’ onion bites are definitely best enjoyed fresh, right after frying, so I only recommend making as many as you think will be eaten. The coating will soften as they sit. If you do have leftovers, let them cool completely, then store them in an airtight container in the fridge for up to 2 days.
Store the comeback sauce in a separate airtight container in the fridge for up to a week.
Reheating
Reheat leftovers in an air fryer or oven at 350°F until warmed through and crisped back up. You can also reheat them back in your deep fryer if preferred. Avoid the microwave if possible, since it’ll make the coating soft and a little soggy.
Freezing
I don’t recommend freezing these. The onions will release moisture, which can make the fried coating soft and watery instead of crispy.
More Crispy Appetizers To Try
- These Air Fryer Onion Rings use sweet Vidalia onion and a simple seasoned coating for an easy appetizer or side!
- I’d pile Fried Green Tomatoes on a platter with remoulade and let everyone grab them while they’re hot.
- Fried Pickles are crunchy, briny, and made for dunking straight into your favorite creamy dip.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
