Preparation:

Step 1:
Peel the onions and trim off the top, leaving the root intact. Carefully slice each onion into quarters or sixths, depending on the size, without cutting all the way through the root. Gently spread the onion petals apart, but be careful not to break them.

Step 2:
In a medium bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.

Step 3:
In another bowl, combine the buttermilk and beaten eggs.

Step 4:
Dip each mini onion into the flour mixture, ensuring that all the onion petals are well-coated. Shake off any excess flour. Then, dip the onion into the buttermilk-egg mixture, followed by another dip into the flour mixture for a second coating.

Step 5:
Preheat the air fryer to 375°F (190°C) for 3 minutes. Lightly spray the coated onions with olive oil spray.

Step 6:
Place the mini onions in the air fryer basket in a single layer. Depending on the size of your air fryer, you may need to cook in batches. Air fry the onions for 10-12 minutes, or until golden brown and crispy. Flip halfway through cooking and spray with additional olive oil if needed.

Step 7:
While the onions are cooking, make the dipping sauce. In a small bowl, whisk together mayonnaise, ketchup, horseradish, paprika, garlic powder, smoked paprika, salt, and pepper until smooth. Taste and adjust seasoning if necessary.

Step 8:
Once the mini blooming onions are crispy and golden, remove them from the air fryer and let them cool for a few minutes before serving. Serve warm with the prepared dipping sauce on the side.