Description
Baby Bloomin’ Onions are crispy, golden-fried cipollini onions coated in a flavorful seasoned flour and buttermilk batter. This appetizer features bite-sized versions of the classic blooming onion, perfect for sharing or as a delicious snack. Each onion is meticulously cut to create delicate layers that puff up when fried, resulting in a crunchy exterior and tender inside. Serve hot with a creamy buttermilk ranch dipping sauce for an irresistible treat.
Ingredients
Scale
Onions
- 16 cipollini onions
Batter and Coating
- 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
Frying
- Peanut or vegetable oil for frying (enough to fill a pot with 2 ½ inches deep oil)
Serving
- Buttermilk ranch dipping sauce (to serve)
Instructions
- Prepare the oil: Fill a tall pot with 2 ½ inches of peanut or vegetable oil and preheat it to 350˚F, ensuring the oil reaches the optimal frying temperature.
- Trim and peel onions: Cut off about 1/8 inch from the pointed stem end of each cipollini onion. Carefully peel the onions without removing or damaging the actual onion layers underneath.
- Cut the onions: Place each onion cut-side up and make a cross-cut, leaving the bottom stem intact for holding. Make a total of 12 evenly spaced cuts intersecting through each onion to create the bloom effect.
- Separate the layers: Turn the onions over and gently use your fingers to separate the outer layers slightly to enhance the blossoming effect when fried.
- Prepare the buttermilk and flour mixture: Pour buttermilk into a small bowl and set aside. In another bowl, mix together all-purpose flour, garlic powder, onion powder, smoked paprika, salt, dry mustard, and black pepper until well combined.
- Batter the onions: Dip each onion into the buttermilk, shaking off any excess liquid. Dredge the onion in the seasoned flour mixture, shaking off excess flour. Repeat this dip and dredge process one more time for a double coating.
- Fry the onions: Carefully drop a few onions at a time into the hot oil cut-side down. Fry for 3 to 4 minutes, then carefully flip and fry for an additional 2 minutes until the onions are crisp and golden brown all over.
- Drain and season: Remove the onions from the oil and place them on paper towels to drain excess oil. Immediately season with a sprinkle of salt and pepper to enhance flavor.
- Serve: Transfer the hot blooming onions to a cooling rack or serving plate and serve immediately with buttermilk ranch dipping sauce for dipping and extra flavor.
Notes
- Make sure the oil temperature remains steady at 350˚F to ensure even frying and prevent soggy onions.
- Use cipollini onions or similarly small onions to achieve the baby bloomin’ effect; larger onions can be used but will increase cooking time.
- Double coating the onions in buttermilk and flour mixture creates a crispy, flavorful crust.
- Drain onions well on paper towels after frying to remove excess oil for a less greasy final dish.
- Serve immediately for the best texture, as the coating can become soggy if left to sit.
- The buttermilk ranch dipping sauce pairs perfectly by adding a cool, tangy contrast to the crunchy onions.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: baby blooming onions, fried cipollini onions, appetizer, crispy onions, buttermilk ranch, deep-fried onions, blooming onion recipe
