Description
These mini crispy blooming onions are bite-sized, deep-fried delights with tender sweet onion centers and ultra-crispy petals, served with a creamy, tangy buttermilk ranch dip — perfect for parties or snacks.
Ingredients
- 6–8 small sweet onions (pearl, cipollini, or small yellow onions)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 2 large eggs
- ½ cup milk
- Vegetable oil, for deep frying
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup buttermilk
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- Salt and black pepper, to taste
- Optional: a squeeze of lemon juice
Instructions
- Peel onions and trim the root slightly so each sits flat, keeping the core intact.
- Cut each onion vertically into 8 “petals,” stopping about ¼ inch from the base. Soak in ice water for 30 minutes to encourage blooming.
- Whisk eggs and milk in one bowl. In another, mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Pat onions dry. Dip each into the flour mix, then the egg mix, then back into the flour for a double coating.
- Heat oil to 350°F (175°C). Fry onions cut-side down for 3–4 minutes, flip, and fry another 2–3 minutes until golden and crispy.
- Remove and drain on paper towels. Sprinkle with salt while hot if desired.
- In a bowl, whisk together mayo, sour cream, buttermilk, dill, garlic powder, onion powder, parsley, salt, pepper, and lemon juice (if using) to make the dip.
- Serve onions hot with the ranch dip on the side.
Notes
- Soaking onions in ice water helps them bloom and crisp up better.
- Double coating creates a crispier texture.
- Maintain oil temperature at 350°F for best frying results.
- Serve immediately for maximum crispness.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Deep-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 mini blooming onion with dip
- Calories: 180
- Sugar: 2g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
