Crispy Mini Bloomin’ Onions with Buttermilk Ranch Recipe
Introduction
Crispy Mini Bloomin’ Onions are a flavorful and fun appetizer that turns small cipollini onions into golden, crunchy delights. Paired with a tangy buttermilk ranch, these bite-sized treats are perfect for sharing or snacking anytime.
Ingredients
- 16 cipollini onions
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon dry mustard
- ½ teaspoon black pepper
- Peanut or vegetable oil for frying
- Buttermilk ranch dipping sauce, for serving
Instructions
- Step 1: Pour oil into a tall pot to a depth of 2 ½ inches and heat to 350˚F.
- Step 2: Trim 1/8 inch off the pointed stem end of each onion. Peel carefully, making sure not to separate the onion layers.
- Step 3: Place each onion cut-side up and make a cross-cut from top to bottom, leaving the root end intact, until you have about 12 evenly spaced cuts.
- Step 4: Turn the onions over and gently spread the separate layers apart with your fingers.
- Step 5: Pour buttermilk into a small bowl and set aside.
- Step 6: In another bowl, combine flour, garlic powder, onion powder, smoked paprika, salt, dry mustard, and black pepper.
- Step 7: Dip each onion into the buttermilk, letting excess drip off, then dredge in the seasoned flour mixture. Repeat the dipping and coating for a double layer.
- Step 8: Carefully lower a few onions at a time into the hot oil, cut-side down, and fry for 3 to 4 minutes. Flip and fry another 2 minutes until golden and crispy.
- Step 9: Remove onions with a slotted spoon and drain on paper towels. Season lightly with salt and pepper.
- Step 10: Serve warm with buttermilk ranch dipping sauce.
Tips & Variations
- If cipollini onions are unavailable, small pearl onions can be used as a substitute.
- For extra crispiness, let the coated onions rest for 10 minutes before frying to help the batter set.
- Experiment with spices in the flour mixture, adding cayenne for heat or dried herbs for more depth.
- Use a thermometer to maintain consistent oil temperature for even frying and to avoid greasy onions.
Storage
Store leftover crispy onions in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 375˚F for about 5-7 minutes to restore crispness. Avoid microwaving as it can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the onions ahead of time?
You can peel and cut the onions in advance, but it’s best to coat and fry them just before serving to keep them crispy.
What is the best oil for frying bloomin’ onions?
Peanut or vegetable oil with a high smoke point is ideal for frying. They ensure good crisping without burning at 350˚F.
PrintCrispy Mini Bloomin’ Onions with Buttermilk Ranch Recipe
Crispy Mini Bloomin’ Onions with Buttermilk Ranch are a delightful appetizer featuring tender cipollini onions cut into a blooming flower shape, double-coated in a seasoned flour mixture, and fried until golden and crispy. Served with a cooling buttermilk ranch dip, this recipe is perfect for parties or a flavorful snack.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 16 mini bloomin’ onions 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Onions and Coating
- 16 cipollini onions
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon dry mustard
- ½ teaspoon black pepper
- Peanut or vegetable oil for frying
Dipping Sauce
- Buttermilk ranch dipping sauce (store-bought or homemade, quantity as desired)
Instructions
- Prepare the oil: Fill a tall pot with 2 ½ inches of peanut or vegetable oil and heat it to 350˚F (175˚C), ensuring it reaches the proper frying temperature before cooking the onions.
- Prepare the onions: Cut off about 1/8 inch from the pointed stem end of each cipollini onion and carefully peel them, taking care not to remove an entire onion layer, so the onion stays intact.
- Cut the onions: Place each onion cut-side up and make a cross-cut through the onion without cutting completely through the bottom stem. Continue cutting evenly spaced sections, about 12 cuts per onion, to create the blooming effect.
- Separate layers: Turn the onions over and gently separate the outer layers with your fingers to open them up slightly, resembling a blooming flower.
- Prepare coatings: Pour the buttermilk into a small bowl. In another bowl, combine the flour, garlic powder, onion powder, smoked paprika, salt, dry mustard, and black pepper thoroughly.
- Coat the onions: Dip each onion into the buttermilk, shaking off excess, then dredge in the seasoned flour mixture. Repeat the process for a double coating to ensure a crispy crust.
- Fry the onions: Carefully lower a couple of coated onions at a time, cut-side down, into the hot oil. Fry for 3-4 minutes until golden and crispy on the bottom, then flip and fry for an additional 2 minutes to crisp the other side.
- Drain and season: Remove the fried onions with a slotted spoon and place them on paper towels to drain excess oil. Immediately season with salt and pepper to taste.
- Serve: Serve the crispy mini bloomin’ onions warm with buttermilk ranch dipping sauce for a delicious, crunchy appetizer.
Notes
- Use cipollini onions for their small size and sweetness, but small white onions can be a substitute.
- Be careful when peeling to keep the layers intact for the blooming effect.
- Maintain the oil temperature at 350°F for optimal crispiness without greasiness.
- Double coating in buttermilk and flour ensures a thick, crunchy crust.
- Drain excess oil well to keep the onions crisp.
- Serve immediately for best texture and flavor.
- The buttermilk ranch dip can be homemade or store-bought for convenience.
Keywords: Crispy onions, bloomin onions, appetizer, fried onions, buttermilk ranch, party snack, crispy fried onion petals
