Classic Bite-Sized Blooming Onions with Buttermilk Ranch Dip
Enjoy crispy, golden bite-sized blooming onions with a homemade buttermilk ranch dip. Perfect as an appetizer, these onions are easy to make and full of flavor.
Equipment
- Small bowl
- Whisk
- Paper towels
- Shallow dish
- Wire rack
- Baking sheet
- Large heavy-bottomed pot or Dutch oven
- Kitchen thermometer
- Slotted spoon
- Tongs
Ingredients
For the Bite-Sized Blooming Onions
- 2 medium Yellow Onions peeled and cut into 1/2-inch thick wedges
- 1 cup All-Purpose Flour
- 1/4 cup Cornstarch
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Cayenne Pepper or more, to taste
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 Large Eggs
- 1/4 cup Milk
- 4-5 cups Vegetable Oil for deep frying
For the Buttermilk Ranch Dip
- 1/2 cup Mayonnaise
- 1/4 cup Buttermilk
- 1 tablespoon Fresh Chives finely chopped
- 1 tablespoon Fresh Parsley finely chopped
- 1 teaspoon Fresh Dill optional, finely chopped
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- Salt To taste
- Black Pepper To taste
- 1 teaspoon Lemon Juice or a tiny splash of white vinegar
Instructions
Buttermilk Ranch Dip
- Whisk together mayonnaise, buttermilk, chives, parsley, dill (if using), garlic powder, onion powder, salt, pepper, and lemon juice in a small bowl. Taste, adjust seasonings, cover, and refrigerate to meld flavors.
Onion Preparation & Coating
- Peel and cut onions into 1/2-inch thick wedges, separating into petals if the root doesn't hold them. Pat dry thoroughly with paper towels to ensure the coating adheres well.
- In one dish, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In another dish, whisk eggs and milk.
- Dip onion wedges in egg wash, then transfer to the flour mixture, tossing gently and pressing lightly to coat. Place coated onions on a wire rack.
Frying & Serving
- Pour vegetable oil at least 3 inches deep into a large pot and heat to 350°F (175°C).
- Carefully add a single layer of coated onion wedges to the hot oil, frying for 3-5 minutes until golden brown and crispy.
- Remove fried onions and place on a wire rack lined with paper towels to drain, then immediately sprinkle with salt.
- Repeat for remaining onions and serve immediately with the chilled buttermilk ranch dip.
Notes
For extra crispiness, you can double-coat the onions: after the first flour coating, dip them back in the egg wash, then into the flour mixture again. Be sure to not overcrowd the pot when frying, as this can lower the oil temperature and result in soggy onions. Fry in batches if necessary. If you don't have fresh chives, parsley, or dill, you can use dried herbs, but reduce the amount as dried herbs are more concentrated in flavor. About 1/3 the amount of dried to fresh is a good rule of thumb.