Mini Bloomin' Onions with Buttermilk Ranch Dip
Crunchy, tender, and totally shareable, Mini Bloomin' Onions are perfect for weeknight treats, game day snacks, or fancy appetizers.
Ingredients
For the Mini Bloomin' Onions
- 1 large onion Can use any large onion, preferably fresh.
- 1 cup buttermilk Can substitute with plain yogurt thinned with milk.
- 1 cup flour For extra crisp, you can add a touch of cornstarch.
- 1 teaspoon paprika Smoked paprika can be used for depth.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste Salt and pepper Season boldly.
- as needed for frying Vegetable oil Use neutral oil with high smoke point.
For the Ranch Dip
- 1 cup sour cream
- 1 tablespoon buttermilk
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- to taste Salt
Instructions
Preparation
- Cut a large onion into bloom shapes by cutting off the top, keeping the root, and slicing downward carefully.
- Soak the onion in buttermilk for at least 1 hour for added flavor and tenderness.
Coating
- In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
- Heat vegetable oil in a deep fryer or large pot to 350–375°F.
- Remove the onion from the buttermilk, dredge it in the flour mixture until well-coated, and gently lower it into the hot oil.
Cooking
- Fry the onion until golden brown and crispy, about 3-4 minutes.
Making the Ranch Dip
- Combine sour cream, buttermilk, dill, garlic powder, and salt in a bowl. Adjust seasoning to taste.
- Chill for 10 minutes if possible.
Serving
- Serve the crispy onions with the ranch dip.
Notes
You can freeze the dredged onions for later frying. For reheating, keep them in a 375°F oven to retain crispness.