Description
A playful and bite-sized take on the classic bloomin’ onion, featuring crispy petals and a creamy ranch dip.
Ingredients
Scale
- 4 small onions (choose firm, unblemished)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for frying (vegetable, canola, or peanut oil)
- 1 cup mayonnaise (for dip)
- 1 tablespoon lemon juice (for dip)
- 1 teaspoon dried dill (for dip)
- 1 teaspoon dried parsley (for dip)
- 1 clove garlic, minced (for dip)
Instructions
- Slice the tops off the onions and peel them. Cut a small ‘X’ in the base of each onion.
- Carefully slice through the onion from top to bottom to form petal-like sections, stopping before cutting through the base.
- Soak the cut onions in a bowl with buttermilk for at least 30 minutes.
- In a bowl, whisk together flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Remove onions from buttermilk, letting excess drip off, then dredge in the flour mixture.
- Carefully lower each coated onion into the hot oil and fry until golden brown, about 4–5 minutes per onion.
- Transfer fried onions to a paper towel-lined tray to drain and sprinkle lightly with salt.
- In a small bowl, whisk together mayonnaise, lemon juice, dried dill, dried parsley, and minced garlic for the ranch dip.
- Serve immediately with the ranch dip.
Notes
For a spicier kick, add cayenne or smoked paprika to the flour mix. Baked version available for a lower-fat alternative.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 mini bloomin' onion with ranch dip
- Calories: 670
- Sugar: 6g
- Sodium: 500mg
- Fat: 54g
- Saturated Fat: 7g
- Unsaturated Fat: unknown
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: unknown