Crispy Mini Bloomin’ Onions with Buttermilk Ranch Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
