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.
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)
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.
Notes
Leaving the root intact helps keep the petals together while frying.
Ensure oil is fully heated to 350°F to prevent soggy onions.
For extra smoky flavor, use smoked paprika.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in an oven or air fryer at 375°F (190°C) for 5–8 minutes to restore crispiness.
Ranch dressing can be refrigerated in a sealed container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1–2 mini onions with ranch
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
