Name: Crispy Mini Bloomin’ Onions with Buttermilk Ranch
Prep time: 20 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 6–8 small yellow onions (golf ball size); 1½ cups buttermilk; 1 cup all-purpose flour; ½ cup cornstarch; 1½ tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp cayenne pepper (optional); Salt & pepper, to taste; Vegetable or canola oil, for frying; ½ cup mayonnaise; ¼ cup sour cream; ¼ cup buttermilk (plus more if needed); 1 tsp garlic powder (for ranch); 1 tsp onion powder (for ranch); 1 tbsp fresh parsley, chopped (or 1 tsp dried); 1 tbsp fresh dill, chopped (or 1 tsp dried); 1 tsp lemon juice or white vinegar; Salt & pepper, to taste (for ranch)

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I love making these Crispy Mini Bloomin’ Onions with Buttermilk Ranch when I want something fun, crunchy, and full of flavor. Each tiny onion opens up into beautiful crispy “petals” that are perfect for dipping into a cool and creamy buttermilk ranch sauce. They look impressive, but I find them surprisingly simple to prepare at home.

Crispy Mini Bloomin’ Onions with Buttermilk Ranch

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Mini Bloomin’ Onions:

6–8 small yellow onions (about the size of a golf ball or smaller)

1½ cups buttermilk

1 cup all-purpose flour

½ cup cornstarch

1½ teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cayenne pepper (optional for heat)

Salt & pepper, to taste

Vegetable or canola oil, for frying

For the Buttermilk Ranch:

½ cup mayonnaise

¼ cup sour cream

¼ cup buttermilk (add more for thinner consistency)

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)

1 tablespoon fresh dill, chopped (or 1 teaspoon dried)

1 teaspoon lemon juice or white vinegar

Salt & pepper, to taste

Directions

Prepare the Onions:

I start by peeling the onions and keeping the root end intact. From the top (pointed end), I carefully slice downward toward the root without cutting all the way through. I make about 4–6 cuts around each onion to create petals.

Then I soak the onions in cold water for 30 minutes to help the petals open up and separate.

Coat the Onions:

After soaking, I drain and gently pat the onions dry. I dip each one into buttermilk and let them sit while I prepare the coating.

In a bowl, I whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.

I remove each onion from the buttermilk and dredge it thoroughly in the flour mixture, making sure I coat between all the petals. I shake off any excess flour. For extra crunch, I sometimes double-dip: buttermilk, flour, then repeat.

Fry the Onions:

I heat oil in a deep pot to 350°F (175°C). I carefully fry 1–2 onions at a time, placing them cut side down first. I cook them for 2–3 minutes, flip, and fry for another 2 minutes until golden brown and crispy.

I transfer them to paper towels to drain.

Make the Buttermilk Ranch:

I whisk together all the ranch ingredients in a bowl until smooth and creamy. I chill the sauce until ready to serve.

I like serving the onions hot with the ranch in the center for dipping, almost like an edible flower arrangement.

Servings and Timing

I typically get about 6–8 mini bloomin’ onions, which serves 4 people as an appetizer.

Prep time: 20 minutes

Soaking time: 30 minutes

Cook time: 10–15 minutes

Total time: About 1 hour

Variations

I sometimes add smoked paprika instead of regular paprika for a deeper smoky flavor.

When I want more heat, I increase the cayenne or add a pinch of chili powder to the flour mixture.

For a different dipping sauce, I like mixing barbecue sauce with a little honey and hot sauce, or I use a spicy aioli instead of ranch.

If I prefer baking instead of frying, I lightly spray the coated onions with oil and bake them at 425°F (220°C) until crispy, though I find frying gives the crispiest texture.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days.

To reheat, I place them in an oven or air fryer at 375°F (190°C) for about 5–8 minutes until heated through and crispy again. I avoid microwaving because it makes them soft instead of crunchy.

I keep the ranch dressing refrigerated in a sealed container for up to 4 days.

FAQs

How do I keep the petals from falling apart?

I make sure to leave the root intact when cutting. That root holds everything together during soaking and frying.

Can I make these ahead of time?

I prefer frying them fresh for maximum crispiness, but I sometimes prep and cut the onions earlier in the day and keep them in water in the refrigerator until ready to coat and fry.

What oil works best for frying?

I usually use vegetable or canola oil because they have a neutral flavor and high smoke point.

Can I make this recipe gluten-free?

I substitute the all-purpose flour with a gluten-free flour blend and make sure my cornstarch is certified gluten-free. I find the texture still turns out crispy.

Why aren’t my onions crispy?

I make sure the oil is fully heated to 350°F before frying. If the oil is too cool, the onions absorb more oil and become soggy instead of crisp.

Conclusion

I love how these Crispy Mini Bloomin’ Onions with Buttermilk Ranch bring restaurant-style flavor right into my kitchen. They are crunchy, flavorful, and fun to serve, especially with the cool and creamy buttermilk ranch. Whenever I want a crowd-pleasing appetizer that looks impressive but feels simple to make, this is the recipe I reach for.

📖 Recipe:

Crispy Mini Bloomin’ Onions with Buttermilk Ranch

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Author: Cheryl
Total Time: 1 hour
Yield: 6–8 mini bloomin’ onions (serves 4)
Diet: Vegetarian

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Description

Crispy Mini Bloomin’ Onions are bite-sized, golden-fried onions with tender centers and crunchy, seasoned petals, served with a cool and creamy homemade buttermilk ranch dipping sauce. Perfect as a fun and flavorful appetizer.

Instructions

Peel the onions, keeping the root intact. From the top, slice downward toward the root without cutting all the way through, making 4–6 cuts to create petals.
Soak the onions in cold water for 30 minutes to help the petals open. Drain and pat dry.
Dip each onion in buttermilk and let sit while preparing the coating.
In a bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
Dredge each onion thoroughly in the flour mixture, coating between petals. Shake off excess. For extra crunch, repeat the buttermilk and flour coating.
Heat oil in a deep pot to 350°F (175°C).
Fry 1–2 onions at a time, cut side down first, for 2–3 minutes. Flip and fry another 2 minutes until golden brown and crispy.
Transfer to paper towels to drain.
Whisk together all ranch ingredients until smooth and creamy. Chill until ready to serve.
Serve onions hot with buttermilk ranch for dipping.