Crispy Mini Bloomin’ Onions with Buttermilk Ranch Recipe

Introduction

Crispy Mini Bloomin’ Onions are a fun and flavorful appetizer that’s perfect for sharing. These bite-sized blooms are golden, crunchy, and paired wonderfully with a tangy buttermilk ranch dip. They’re sure to impress at any gathering or snack time.

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 it to 350˚F (175˚C).
2. Step 2: Cut off about 1/8 inch from the pointed stem end of each onion. Peel carefully without removing any onion layers.
3. Step 3: Place each onion cut-side up and make a cross-cut, leaving the bottom stem intact. Continue cutting until you have 12 evenly spaced cuts per onion.
4. Step 4: Turn the onions over and gently separate the outer layers with your fingers to open them slightly.
5. Step 5: Pour the buttermilk into a small bowl and set aside.
6. Step 6: In a separate bowl, combine the flour, garlic powder, onion powder, smoked paprika, salt, dry mustard, and black pepper.
7. Step 7: Dip each onion into the buttermilk, shaking off excess, then dredge it in the seasoned flour mixture. Repeat this process for a double coating.
8. Step 8: Carefully place a few coated onions at a time, cut-side down, into the hot oil. Fry for 3-4 minutes, then flip and fry an additional 2 minutes until golden and crispy.
9. Step 9: Remove the onions from oil and drain on paper towels. Season with a little extra salt and pepper while hot.
10. Step 10: Serve warm with buttermilk ranch dipping sauce for the perfect combination.

Tips & Variations

• Use peanut oil for frying for a higher smoke point and cleaner flavor.
• For a spicier kick, add cayenne pepper or chili powder to the flour mix.
• If cipollini onions are unavailable, small pearl onions can be used as a substitute.
• Serve with your favorite dipping sauces like spicy mayo or blue cheese for variation.

Storage

Leftover mini bloomin’ onions can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to restore crispiness. 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 in advance?

You can peel and cut the onions a few hours ahead and keep them covered in the refrigerator to save time before frying.

What if I don’t have buttermilk?

Substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar, letting it sit for 5 minutes before using.

Crispy Mini Bloomin’ Onions with Buttermilk Ranch Recipe

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★★★★★

5 from 131 reviews

These Crispy Mini Bloomin’ Onions are a delightful appetizer featuring tender cipollini onions double-coated in a seasoned flour mixture and fried to a golden, crispy perfection. Served with a cooling buttermilk ranch dipping sauce, they make for an irresistible snack or starter with a perfect balance of smoky, savory flavors and crispy texture.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: Serves 6–8 as an appetizer 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Onions

• 16 cipollini onions

Buttermilk Coating

• 1 cup buttermilk

Flour Mixture

• 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

Frying

• Peanut or vegetable oil, for frying

Dipping Sauce

• Buttermilk ranch sauce (store-bought or homemade, to serve)

Instructions

1. Prepare Oil and Onions: Fill a tall pot with 2 ½ inches of peanut or vegetable oil and heat the oil to 350°F (175°C). Meanwhile, trim 1/8 inch from the pointed stem end of each cipollini onion and carefully peel them, making sure not to peel through an actual onion layer.
2. Cut the Onions: Place each onion cut-side up and make a cross-cut from the top of the onion down toward the base, leaving the bottom stem intact. Continue making cuts evenly spaced around the onion, aiming for 12 cuts per onion to create a blooming effect.
3. Separate Layers: Turn the onions over and gently spread the outer layers apart with your fingers to help the onion bloom during frying.
4. Prepare Coatings: Pour the buttermilk into a small bowl and set aside. In a separate bowl, combine the all-purpose flour, garlic powder, onion powder, smoked paprika, salt, dry mustard, and black pepper, mixing well.
5. Double Coat the Onions: Dip each onion into the buttermilk, shaking off any excess, then dredge thoroughly in the seasoned flour mixture. Repeat this dip and dredge process for a double coating, ensuring the flour mixture covers all layers well.
6. Fry the Onions: Carefully place a few onions at a time, cut-side down, into the preheated oil. Fry for 3 to 4 minutes, then carefully flip and fry for an additional 2 minutes, or until the onions are crispy and a deep golden brown.
7. Drain and Season: Transfer the fried onions to a plate lined with paper towels to drain excess oil. While still warm, season with additional salt and pepper to taste.
8. Serve: Serve the crispy mini bloomin’ onions hot with a side of chilled buttermilk ranch dipping sauce for a perfect balance of flavors.

Notes

• Be careful while frying, and do not overcrowd the pot to maintain the oil temperature.
• You can substitute cipollini onions with small sweet onions, but the blooming effect may vary.
• For a gluten-free version, use gluten-free flour blends.
• Ensure the oil is at the correct temperature (350°F) to achieve crispiness without sogginess.
• Buttermilk ranch can be store-bought or homemade, depending on your preference.

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