Ingredients
Scale
- 4 medium sweet onions (Vidalia or Walla Walla work wonderfully), peeled
- 2 cups all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs
- 1 cup buttermilk
- Vegetable oil for frying (about 4 cups)
- For the Buttermilk Ranch Dip:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fresh lemon juice
- Salt and pepper to taste
Substitution tips: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes. For a dairy-free ranch, swap the mayo and sour cream for vegan alternatives and use unsweetened almond milk in place of buttermilk.
Instructions
- Start by trimming the ends of each onion, leaving the root intact—this is key to keeping the petals together. Peel the onions carefully.
- Place an onion root-side down on a cutting board. Using a sharp knife, make vertical cuts from top to bottom, about 1/4 inch apart, slicing almost to the root but not through it. You should end up with 12-16 “petals.” Repeat with the remaining onions.
- Gently separate the petals with your fingers, being careful not to break them apart entirely. Set aside.
- In a large bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- In a separate bowl, whisk the eggs and buttermilk until well combined.
- Dunk each onion into the flour mixture, making sure to coat each petal thoroughly. Shake off excess flour.
- Next, dip the floured onion into the egg and buttermilk mixture, allowing the excess to drip off.
- Return the onion to the flour mixture for a second coating. This double dredge is what gives the bloom its signature crunch.
- Place the coated onions on a wire rack and let them rest for 10 minutes. This helps the coating adhere better during frying.
- While the onions rest, heat vegetable oil in a deep pot or fryer to 350°F (175°C). Use a thermometer for accuracy—this is a trick I picked up during my time in Spanish kitchens, where temperature control is everything.
- Carefully lower one onion at a time into the hot oil, root side down. Fry for about 3-4 minutes or until golden brown and crispy. Flip halfway through if needed.
- Use tongs to remove the onions and drain on a paper towel-lined plate.
- To make the buttermilk ranch, whisk together mayonnaise, sour cream, buttermilk, chives, parsley, garlic powder, onion powder, lemon juice, salt, and pepper until smooth. Chill until ready to serve.
- Serve the warm mini bloomin onions alongside the chilled buttermilk ranch dip for a perfect balance of textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
