Crispy Mini Blooming Onions with Zesty Buttermilk Ranch Dip
Enjoy these crispy bite-sized blooming onions, perfectly fried and seasoned, served with a zesty homemade buttermilk ranch dip.
Equipment
- Small bowl
- Whisk
- Cutting board
- Paring knife
- Shallow bowls
- Wire rack
- Heavy-bottomed pot or Dutch oven
- Cooking thermometer
- Slotted spoon or spider
- Paper towel-lined baking sheet
Ingredients
For the Bite-Sized Blooming Onions
- 10-12 Small Onions pearl onions or small shallots
- 1 cup All-purpose flour
- 1/4 cup Cornstarch
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Cayenne pepper adjust to your spice preference
- Salt To taste
- Black Pepper To taste
- 2 Eggs large
- 1/4 cup Milk
- Vegetable oil or peanut oil For deep frying (enough to submerge the onions)
For the Buttermilk Ranch Dip
- 1/2 cup Mayonnaise Full-fat for the best creaminess
- 1/4 cup Buttermilk
- 1 tablespoon Fresh Chives finely chopped
- 1 tablespoon Fresh Parsley finely chopped
- 1/2 teaspoon Dill fresh or dried, fresh is always better if you have it!
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- Salt To taste
- Black Pepper To taste
- 1 teaspoon A squeeze of lemon juice optional
Instructions
The Buttermilk Ranch Dip
- In a small bowl, whisk together all dip ingredients until smooth and well combined.
- Taste and adjust seasonings as needed, then cover and refrigerate for at least 30 minutes to allow flavors to meld.
The Bite-Sized Blooming Onions
- Peel the small onions. Place each onion root-side up on a cutting board and make 4-6 evenly spaced cuts, stopping about 1/2 inch from the root end; gently spread the "petals" apart.
- In one shallow bowl, whisk flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In another bowl, whisk eggs and milk.
- Dredge each onion first in the flour mixture, then in the egg wash, and finally back into the seasoned flour, ensuring full coverage. Place coated onions on a wire rack.
- Pour enough vegetable or peanut oil into a heavy-bottomed pot to a depth of 2-3 inches and heat to 350°F (175°C), using a cooking thermometer to monitor.
- Carefully lower 2-3 coated onions into the hot oil and fry for 3-5 minutes until deeply golden brown and crispy, turning occasionally for even cooking.
- Remove fried onions with a slotted spoon and place on a wire rack over a paper towel-lined baking sheet to drain; immediately sprinkle with extra salt.
- Repeat frying with remaining onions, ensuring the oil returns to 350°F (175°C) between batches.
Notes
For best results, make sure your oil temperature stays consistent, and don't overcrowd the pot when frying. The ranch dip can be made ahead of time to allow the flavors to deepen.