Mini Air Fryer Blooming Onions

You know those moments when you’re craving something crispy, salty, and just a little indulgent — but you don’t want to drag out the deep fryer or deal with a sink full of oil? That’s how I ended up making these little blooming onions in the air fryer one random evening.

I’d seen those giant blooming onions at restaurants before — the kind that look like golden flowers you pull apart piece by piece — and I always loved them. But honestly, they’re huge, messy, and feel like a commitment. I wanted something smaller. Snack-size. Something you could eat while watching a movie without feeling like you just deep-fried an entire field of onions.

So I grabbed a few small onions — the kind that fit perfectly in your hand — and thought, why not make mini versions? Cutting them is a little tricky at first (you feel like a surgeon trying not to go too far), but once you get the hang of it, it’s actually kind of fun. They open up like little golden flowers when they cook.

The air fryer does all the heavy lifting. You still get that crunch — that satisfying, tear-apart crispiness — but without the mess or guilt of oil splatters everywhere. I sprayed them lightly, crossed my fingers, and waited. When I pulled them out… perfection. Crunchy on the outside, soft and sweet inside, with that caramelized onion flavor that hits just right.

They didn’t even make it to the table. I stood by the counter, dipping them into ranch and spicy mayo, eating them one petal at a time. That’s when you know something’s good — when you can’t even be bothered to sit down for it.

Ingredients

For the Blooming Onions:

• 4 small onions
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 cup breadcrumbs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs
• 1 cup buttermilk
• Cooking spray

Directions

1. Peel your onions and slice off the top, but keep the root intact — that’s what holds it together.
2. Use a sharp knife to cut down into the onion from the top, making little “petals.” Go about three-quarters of the way down, not all the way. Turn the onion and repeat until you’ve got 8–12 petals.
3. In one bowl, whisk together the flour, paprika, garlic powder, salt, and pepper. In another bowl, whisk the eggs and buttermilk.
4. Dip each onion first in the flour mix, then in the egg-buttermilk mix, and then roll it gently in breadcrumbs. Try to coat between the petals a bit too — that’s where the crunch hides.
5. Preheat your air fryer to 375°F (190°C).
6. Spray the onions with cooking spray (don’t skip this — it makes them golden and crispy).
7. Air fry for about 15–20 minutes, until they’re beautifully brown and crisp on the edges.
8. Serve warm with your favorite dipping sauce — ranch, chipotle mayo, honey mustard, or even plain ketchup if that’s your thing.

Recipe FAQs

1. How do I keep the petals from sticking together when coating?
Gently spread them apart before dipping, and use a spoon or brush to get the flour and crumbs inside the layers. A little patience makes a big difference here.

2. My onion didn’t bloom — what did I do wrong?
It happens! Usually it’s because you cut too shallow or too deep. Try slicing about ¾ of the way down next time, and soak the onion in cold water for 10 minutes before coating — it helps the petals open up.

3. Can I use regular milk instead of buttermilk?
Absolutely. Just add a teaspoon of vinegar or lemon juice to the milk and let it sit for five minutes. Instant buttermilk.

4. How do I make them extra crispy?
After coating, give them a few minutes in the fridge before air frying. The coating sticks better and crisps up beautifully.

5. What’s the best sauce for these?
That’s personal — but a mix of mayo, ketchup, and a little hot sauce is chef’s kiss. Ranch works great too. Or go wild and try sweet chili sauce.

When you make these, don’t rush. Take your time cutting, dip them carefully, watch them bloom in the air fryer. There’s something so oddly satisfying about seeing a plain onion turn into this crispy, golden, blooming thing. It’s one of those little kitchen victories that just makes you smile — and honestly, that’s what cooking should feel like.

Mini Air Fryer Blooming Onions

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• *For the Blooming Onions:*

• * 4 small onions

• * 1 cup all-purpose flour

• * 1 teaspoon paprika

• * 1 teaspoon garlic powder

• * 1 teaspoon salt

• * ½ teaspoon black pepper

• * 2 large eggs

• * 1 cup buttermilk

• * 1 cup breadcrumbs

• * Cooking spray

Directions

• Peel your onions and slice off the top, but *keep the root intact* — that’s what holds it together.
• Use a sharp knife to cut down into the onion from the top, making little “petals.” Go about three-quarters of the way down, not all the way. Turn the onion and repeat until you’ve got 8–12 petals.
• In one bowl, whisk together the flour, paprika, garlic powder, salt, and pepper. In another bowl, whisk the eggs and buttermilk.
• Dip each onion first in the flour mix, then in the egg-buttermilk mix, and then roll it gently in breadcrumbs. Try to coat between the petals a bit too — that’s where the crunch hides.
• Preheat your air fryer to 375°F (190°C).
• Spray the onions with cooking spray (don’t skip this — it makes them golden and crispy).
• Air fry for about 15–20 minutes, until they’re beautifully brown and crisp on the edges.
• Serve warm with your favorite dipping sauce — ranch, chipotle mayo, honey mustard, or even plain ketchup if that’s your thing.