Crispy Mini Bloomin’ Onions with Buttermilk Ranch Recipe

Introduction

Crispy Mini Bloomin’ Onions are a delightful twist on the classic appetizer, featuring bite-sized cipollini onions fried to golden perfection. Served with a creamy buttermilk ranch dip, they make a perfect snack or party treat that’s sure to impress.

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

Instructions

1. Step 1: Fill a tall pot with 2 ½ inches of oil and preheat to 350˚F.
2. Step 2: Cut off 1/8 inch from the pointed stem end of each onion and peel carefully without peeling through an onion layer.
3. Step 3: Place the onion cut-side up and make a cross-cut, leaving the bottom stem intact. Continue cutting until you have 12 evenly spaced petals.
4. Step 4: Turn onions over and gently separate the outer layers with your fingers.
5. Step 5: Pour buttermilk into a small bowl and set aside.
6. Step 6: In another bowl, mix flour, garlic powder, onion powder, smoked paprika, salt, dry mustard, and black pepper.
7. Step 7: Dip each onion into the buttermilk, shake off excess, then dredge in the flour mixture. Repeat for a double coating.
8. Step 8: Carefully add a few onions at a time to the hot oil, cut-side down, and fry for 3-4 minutes. Flip and fry for another 2 minutes until golden and crispy.
9. Step 9: Transfer onions to paper towels to drain. Season with salt and pepper, then serve warm with buttermilk ranch dip.

Tips & Variations

• Use fresh cipollini onions for the best texture and sweetness; smaller onions hold their shape better when fried.
• For extra crispy coating, be sure to double dredge and shake off excess flour between coats.
• Try adding cayenne or chili powder to the flour mix for a spicy kick.
• Serve with a variety of dipping sauces like spicy aioli or blue cheese dressing for a twist.

Storage

Store any leftover bloomin’ onions in an airtight container in the refrigerator for up to 2 days. Reheat them in a hot oven or air fryer to help restore their crispiness. Avoid microwaving as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of onion?

Cipollini onions work best due to their small size and sweetness, but you can substitute with small pearl onions or shallots if needed. Larger onions will need to be cut into smaller sections before frying.

Is it necessary to double coat the onions?

Yes, double coating ensures a thicker, crunchier crust that stays crispy after frying. It also helps the seasoning adhere better for more flavor.

Crispy Mini Bloomin’ Onions with Buttermilk Ranch Recipe

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5 from 119 reviews

Crispy Mini Bloomin’ Onions are a deliciously crunchy appetizer featuring bite-sized cipollini onions coated in a flavorful seasoned flour, double-dipped in buttermilk, and perfectly fried until golden brown. Served with a creamy buttermilk ranch dipping sauce, this recipe offers a fun, savory twist on the classic bloomin’ onion, perfect for parties and casual gatherings.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 16 mini bloomin’ onions (serves 4 as an appetizer) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

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Onions and Dredging

• 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

For Frying

• Peanut or vegetable oil for frying (enough to fill 2 ½ inches in pot)

For Serving

• Buttermilk ranch dipping sauce
• Salt and pepper, to season after frying

Instructions

1. Prepare the oil: Fill a tall pot with 2 ½ inches of peanut or vegetable oil and preheat it to 350˚F (175˚C) to ensure proper frying temperature.
2. Prep the onions: Cut off about 1/8 inch from the pointed stem end of each cipollini onion. Peel carefully to avoid removing the onion layers needed for the ‘bloom’ effect.
3. Make the blooms: Place each onion cut-side up and make a cross-cut through it, leaving the bottom stem intact. Continue cutting to create approximately 12 evenly spaced cuts, then gently turn the onions over and carefully separate the outer layers with your fingers to open them up like a flower.
4. Prepare coating mixtures: Pour buttermilk into a small bowl and set aside. In another bowl, combine all-purpose flour, garlic powder, onion powder, smoked paprika, salt, dry mustard, and black pepper, mixing well to create a seasoned flour dredge.
5. Coat the onions: Dip each onion first into the buttermilk, shaking off any excess. Then dredge the onion in the seasoned flour mixture. For extra crunch and flavor, repeat the buttermilk dip and flour coating for a double layer.
6. Fry the onions: Carefully drop two onions at a time into the hot oil cut-side down to maintain their shape. Fry for 3 to 4 minutes until golden and crispy, then flip and fry for an additional 2 minutes.
7. Drain and season: Transfer the fried onions to a paper towel-lined plate to drain excess oil. Immediately season with salt and pepper to taste.
8. Serve: Serve the crispy mini bloomin’ onions hot alongside a buttermilk ranch dipping sauce for dipping.

Notes

• Maintain oil temperature at 350˚F to ensure crispy coating without absorbing excess oil.
• Use cipollini onions for their small size and sweet flavor, which mimic traditional bloomin’ onions in miniature form.
• Double dredging in buttermilk and flour ensures a thick, crunchy crust.
• Frying in small batches prevents temperature drop and uneven cooking.
• Serve immediately for best texture and flavor.

Keywords: mini bloomin onion, crispy onion, fried onions, appetizer, buttermilk ranch, party snack, cipollini onions