Introduction

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

Crispy Mini Bloomin’ Onions with Creamy Buttermilk Ranch Dip Recipe - Recipe Image

Ingredients

4 small to medium-sized onions (Vidalia or sweet onions work best)
1 cup buttermilk
1 cup all-purpose flour
1 cup seasoned breadcrumbs
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (optional, for extra heat)
Salt and pepper to taste
Vegetable oil (for frying)
1/2 cup mayonnaise (for the dip)
1 teaspoon dried dill (for the dip)

Instructions

Step 1: Peel the onions and cut off the top 1/4 inch. Place each onion cut-side down on a cutting board and slice downward into the onion, making 8-12 cuts all the way to the bottom without cutting through, creating a flower pattern.
Step 2: Place the prepared onions in a large bowl and cover them with 1 cup of buttermilk. Let them soak for 10-15 minutes to help the coating adhere.
Step 3: In a separate bowl, mix together the flour, seasoned breadcrumbs, paprika, garlic powder, cayenne pepper (if using), salt, and pepper.
Step 4: Remove the onions from the buttermilk, allowing excess to drip off. Coat each onion carefully in the flour mixture, making sure to get between the petals. Press gently to help the coating stick, then shake off excess.
Step 5: Pour vegetable oil into a deep skillet or fryer to a depth of 2-3 inches. Heat the oil to 350°F (175°C). Test readiness by dropping a small amount of coating into the oil — it should sizzle and float immediately.
Step 6: Using a slotted spoon, gently lower one onion at a time into the hot oil. Fry for 3-4 minutes until golden brown and crispy. Drain on paper towels and keep oil temperature stable for remaining onions.
Step 7: While frying, prepare the dip by combining 1 cup buttermilk, 1/2 cup mayonnaise, 1 teaspoon garlic powder, 1 teaspoon dried dill, and salt and pepper to taste. Stir well and adjust seasoning if needed.
Step 8: Serve the crispy mini bloomin’ onions warm with the creamy buttermilk ranch dip. Garnish with chopped parsley or chives if desired.

Tips & Variations

Use sweet onions like Vidalia for a milder flavor and natural sweetness.
For a gluten-free option, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
Add extra cayenne pepper for a spicier kick.
Try swapping dried dill in the dip for fresh herbs like chives or parsley for a fresher taste.

Storage

Store any leftover bloomin’ onions in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to help maintain crispiness. The ranch dip can be stored separately in the fridge for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make bloomin’ onions without a deep fryer?

Yes, you can use a deep skillet or heavy pot with enough oil to submerge the onions. Just monitor the oil temperature carefully to ensure even frying.

How do I prevent the coating from falling off during frying?

Soaking the onions in buttermilk and pressing the coating firmly onto the petals helps it stick. Also, avoid overcrowding the oil, which can cause temperature drops and soggy coating.

Crispy Mini Bloomin’ Onions with Creamy Buttermilk Ranch Dip Recipe

Print Recipe

★★★★★

4.7 from 100 reviews

This recipe features crispy mini bloomin’ onions with a crunchy seasoned coating, deep-fried to golden perfection and served alongside a creamy buttermilk ranch dip. Perfect as a crowd-pleasing appetizer or snack, these blooming onions deliver a delightful combination of crispy texture and rich flavors.

Author: Maya
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Mini Bloomin’ Onions

4 small to medium-sized onions (Vidalia or sweet onions work best)
1 cup buttermilk
1 cup all-purpose flour
1 cup seasoned breadcrumbs
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (optional, for extra heat)
Salt and pepper to taste
Vegetable oil (for frying, about 2-3 inches depth)

For the Creamy Buttermilk Ranch Dip

1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon dried dill
Salt and pepper to taste

Instructions

Prepare the Onions: Peel the onions and trim off the top 1/4 inch. Place the onion cut-side down on a cutting board and slice downwards into 8 to 12 cuts, stopping just before the root to create a flower shape.
Soak in Buttermilk: Place the sliced onions in a large bowl and pour over 1 cup of buttermilk. Let them soak for 10 to 15 minutes to help the coating adhere during frying.
Prepare the Coating: In a separate bowl, mix together all-purpose flour, seasoned breadcrumbs, paprika, garlic powder, cayenne pepper (if using), salt, and pepper until well combined.
Coat the Onions: Remove the onions from the buttermilk, allowing excess liquid to drip off. Carefully dredge each onion in the flour mixture, making sure to get between the petals. Press gently to secure the coating and shake off any excess.
Heat the Oil: Fill a deep skillet or fryer with 2 to 3 inches of vegetable oil and heat to 350°F (175°C). Test the oil by dropping a small amount of coating mixture; it should sizzle and rise to the surface immediately.
Fry the Onions: Carefully lower each coated onion into the hot oil with a slotted spoon. Fry for 3 to 4 minutes until crispy and golden brown. Remove and drain on paper towels. Maintain oil temperature for consistent cooking.
Make the Creamy Buttermilk Ranch Dip: While the onions fry, whisk together buttermilk, mayonnaise, garlic powder, dried dill, salt, and pepper in a bowl until smooth. Adjust seasoning as needed.
Serve and Enjoy: Arrange the crispy mini bloomin’ onions on a serving platter alongside the ranch dip. Garnish with chopped parsley or chives if desired, and serve immediately.