Crispy 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
