Dessert

Baby Bloomin’ Onions Recipe

ByMariam Harutyunyan October 14, 2025October 14, 2025

Introduction

Baby Bloomin’ Onions are a delightful twist on the classic bloomin’ onion appetizer. These smaller onions are perfectly crispy on the outside and tender inside, making them an irresistible snack or appetizer for any occasion.

A white plate holds nine golden-brown, crispy tater tot-like pieces arranged loosely in a circle, each piece made of small cubed potato bits fried to a crunchy texture, with some edges slightly darker showing extra crispiness. On the left side of the plate, there is a small white ramekin filled with creamy white ranch dressing that has small green herb flecks floating inside. The plate sits on a white marbled texture surface with a white cloth featuring thin black stripes partially seen on the right side. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Fill a tall pot with 2 ½ inches of oil and preheat to 350˚F.
Step 2: Cut off about 1/8 inch from the pointed stem end of each onion, then peel carefully without peeling through an actual onion layer.

Step 3: Place each onion cut-side up and make a cross-cut through the onion, leaving the bottom stem intact. Continue cutting until you have 12 evenly spaced cuts per onion.
Step 4: Turn the onions over and gently use your fingers to separate the outer layers slightly.
Step 5: Pour buttermilk into a small bowl and set aside.

Step 6: In another bowl, combine the flour, garlic powder, onion powder, smoked paprika, salt, dry mustard, and black pepper. Mix until well combined.
Step 7: Dip each onion into the buttermilk, shaking off excess liquid, then dredge in the flour mixture, shaking off any excess. Repeat for a double coating.
Step 8: Carefully drop a few onions at a time into the hot oil, cut-side down. Fry for 3 to 4 minutes, then flip and fry for another 2 minutes until crisp and golden brown.

Step 9: Remove onions from oil and drain on paper towels. Season with a little salt and pepper, then transfer to a cooling rack or serving plate.
Step 10: Serve hot with buttermilk ranch dipping sauce or your favorite dip.

Tips & Variations

Use peanut oil for frying to get a higher smoke point and extra crispiness.

For a spicier kick, add cayenne pepper or chili powder to the flour mixture.
If you can’t find cipollini onions, small pearl onions are a good substitute.
Make sure not to peel through the onion layers so your bloomin’ onions hold their shape well while frying.

Storage

Store any leftover bloomin’ onions in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350˚F for 5–7 minutes to help restore crispiness. Avoid microwaving as this can make them soggy.

How to Serve

The image shows nine golden-brown, flower-shaped fried potato pieces arranged in a grid on a white marbled surface. Each piece has multiple crisp, chunky, and uneven layers forming a blooming pattern, with the outer edges darker and crispier than the softer, lighter center. The texture is crunchy with some parts showing a slight oil sheen, and a few grains of coarse salt are visible on some pieces. The photo is taken close up, capturing the warm tones and details of the fried potatoes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of onions for this recipe?

Yes, small onions like pearl onions or even baby sweet onions can work, but cipollini onions are preferred for their size and sweetness.

What dip pairs best with Baby Bloomin’ Onions?

Buttermilk ranch dressing is a classic choice, but you can also try spicy aioli, blue cheese dip, or your favorite creamy sauce for a tasty pairing.

Mariam Harutyunyan