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Crispy Mini Bloomin Onions Easy Appetizer Recipe

Crispy Mini Bloomin’ Onions with Buttermilk Ranch

These adorable mini bloomin’ onions are made with cipollini onions, double-dipped in seasoned flour, and fried until perfectly crispy. Serve with cool buttermilk ranch for an irresistible appetizer.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 16 cipollini onions
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp dry mustard
  • 0.5 tsp black pepper
  • peanut or vegetable oil for frying

Method
 

  1. Fill a tall pot with 2 1/2 inches of oil and preheat to 350°F (175°C).
  2. Trim 1/8 inch from the pointed stem end of each cipollini onion. Peel carefully without removing an onion layer.
  3. Place onion cut-side up and make a cross-cut, keeping the bottom intact. Continue cross-cutting until you have 12 evenly spaced cuts.
  4. Turn onions over and gently separate outer layers to create the blooming effect.
  5. Pour the buttermilk into a small bowl. Set aside.
  6. In a separate bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, dry mustard, and black pepper.
  7. Dip each onion into the buttermilk, shake off excess, then dredge in the seasoned flour. Repeat for a double coating.
  8. Carefully lower a few onions at a time into the hot oil, cut-side down. Fry for 3–4 minutes.
  9. Flip and fry another 2 minutes until golden brown and crispy.
  10. Transfer to paper towels, season with salt and pepper, and serve hot with buttermilk ranch.

Notes

Use vegetable oil instead of peanut oil if cooking for those with peanut allergies. Serve immediately for the best crunch.