Crispy Mini Bloomin’ Onions with Buttermilk Ranch Recipe

Introduction

Mini Bloomin’ Onions are a fun and tasty twist on the classic steakhouse favorite. These crispy, bite-sized onions are perfectly seasoned and served with a creamy buttermilk ranch dip, making them an irresistible appetizer for any occasion.

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 heat it to 350˚F.
2. Step 2: Trim 1/8 inch from the pointed stem end of each cipollini onion. Peel carefully, taking care not to remove an entire layer.
3. Step 3: Place each onion cut-side up and make a cross-cut through to the bottom stem, creating about 12 evenly spaced cuts. Turn over and gently separate the outer layers with your fingers.
4. Step 4: Pour buttermilk into a small bowl and set aside. In another bowl, combine flour, garlic powder, onion powder, smoked paprika, salt, dry mustard, and black pepper.
5. Step 5: Dip each onion into the buttermilk, shake off excess, then dredge in the flour mixture. Repeat this step for a double coating.
6. Step 6: Carefully lower a few onions at a time into the hot oil, cut-side down. Fry for 3-4 minutes, then flip and fry for another 2 minutes until golden and crispy.
7. Step 7: Remove onions with a slotted spoon and drain on paper towels. Season with additional salt and pepper if desired, then serve with buttermilk ranch dipping sauce.

Tips & Variations

• Use cipollini onions for their small size and sweetness, perfect for bite-sized servings.
• For extra crispiness, make sure the oil stays at 350˚F and avoid overcrowding the pot.
• Try swapping smoked paprika for cayenne pepper to add a spicy kick.
• If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice and let sit for 5 minutes.

Storage

Store leftover crispy mini bloomin’ onions in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a preheated 375˚F oven for about 5-7 minutes to maintain their crispiness. Avoid microwaving, as this can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of onion?

Yes, you can use small onions like pearl onions or shallots, but cipollini onions are preferred for their size and sweetness.

Is it necessary to double coat the onions?

Double coating helps create a thicker, crunchier crust that holds up well during frying. It’s recommended for the best texture.

Crispy Mini Bloomin’ Onions with Buttermilk Ranch Recipe

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★★★★★

4.7 from 91 reviews

Crispy Mini Bloomin’ Onions are a delightful bite-sized twist on the classic steakhouse appetizer. These golden-brown, deep-fried cipollini onions are coated in a flavorful seasoned flour mixture and served with buttermilk ranch for dipping, delivering a perfect balance of crispy texture and savory taste. Ideal as a snack or appetizer, they promise to impress with every crunchy bite.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 16 mini bloomin’ onions 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Onions

• 16 cipollini onions

Wet Ingredients

• 1 cup buttermilk

Dry Ingredients

• 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 (about 2 ½ inches in a tall pot)

Dipping Sauce

• Buttermilk ranch (for serving)

Instructions

1. Heat the oil: Fill a tall pot with 2 ½ inches of peanut or vegetable oil and heat it to 350˚F, ensuring it’s hot enough for frying.
2. Prepare the onions: Cut off a thin slice (1/8 inch) from the pointed stem end of each cipollini onion and carefully peel without separating the layers.
3. Slice the onions: Place each onion cut-side up and make 12 crosswise cuts evenly spaced, leaving the bottom stem intact to hold the layers together.
4. Separate layers: Turn onions over and gently pull apart the outer layers with your fingers to create the blooming effect.
5. Prepare coating bowls: Pour the buttermilk into one small bowl. In another bowl, combine flour, garlic powder, onion powder, smoked paprika, salt, dry mustard, and black pepper.
6. Dredge onions: Dip each onion into the buttermilk, shaking off excess, then coat thoroughly in the seasoned flour mixture. Repeat this dipping and dredging process for a double coating.
7. Fry the onions: Carefully place onions in the hot oil, cut-side down, frying 3 to 4 minutes until golden and crispy. Flip and fry another 2 minutes to crisp the other side.
8. Drain and season: Transfer fried onions onto paper towels to drain excess oil. Season immediately with additional salt and pepper to taste.
9. Serve: Plate the crispy mini bloomin’ onions and serve warm with buttermilk ranch dipping sauce for a delicious appetizer experience.

Notes

• Ensure the oil temperature stays consistent at 350˚F for optimal frying results and crispy texture.
• Handle onions gently to avoid breaking the layers before coating and frying.
• Use peanut or vegetable oil with a high smoke point for best frying performance.
• Double-coating with flour and buttermilk helps achieve extra crispy blooms.
• Serve immediately after frying for best texture and flavor.
• Leftover bloomin’ onions can be reheated briefly in an air fryer or oven but may lose some crispiness.

Keywords: Mini Bloomin’ Onions, Cipollini Onions, Appetizer, Fried Onion, Crispy Snack, Buttermilk Ranch, Steakhouse Style