Trim the tops and bottoms of the small onions to create a stable base. Make 4-5 vertical cuts downwards without slicing all the way through.

Place the cut onions in a bowl of ice water for 30 minutes to help the petals bloom beautifully.

Set up your dredging station: mix together the seasoned flour in one bowl and pour the panko breadcrumbs in another.

Roll a soaked onion in the flour mixture, dip it in water, then roll it in the panko breadcrumbs, ensuring a thick layer for maximum crunch.

Preheat the air fryer to 375°F (190°C). Arrange coated onions in the basket, spray tops with olive oil, and cook for 15–18 minutes until golden brown.

Once done, let the crispy mini blooming onions cool for a few minutes before serving with your favorite dipping sauce.