Description
Baby Bloomin’ Onions are crispy, golden-fried cipollini onions sliced to resemble a flower bloom. Coated in a spiced flour mixture and buttermilk, then deep-fried to perfection, they make a perfect appetizer or snack, especially served with a creamy buttermilk ranch dipping sauce.
Ingredients
Onions
- 16 cipollini onions
Buttermilk Dip
- 1 cup buttermilk
Flour Coating
- 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 pot with 2 1/2 inches of oil)
Instructions
- Prepare Oil: Fill a tall pot with 2 1/2 inches of peanut or vegetable oil and preheat to 350˚F, ensuring the oil is hot enough for deep frying.
- Prepare Onions: Cut off 1/8 inch from the pointed stem end of each cipollini onion, then carefully peel the outer skin without peeling the onion layers underneath.
- Cut Onions to Bloom: Place each onion cut-side up and make a cross-cut through the onion, keeping the bottom stem intact. Make additional cross-cuts evenly spaced around the onion until you have 12 cuts to create a blooming effect.
- Separate Layers: Turn the onions over and gently use your fingers to spread apart the outer layers to resemble blossoming petals.
- Prepare Battering Stations: Pour the buttermilk into a small bowl. In another bowl, mix together the flour, garlic powder, onion powder, smoked paprika, salt, dry mustard, and black pepper until well combined.
- Coat Onions: Dip each onion into the buttermilk, shaking off excess, then dredge in the seasoned flour mixture. Shake off excess flour and repeat the dipping and coating once more to achieve a double layer of coating.
- Fry Onions: Carefully drop a couple of onions at a time into the hot oil, cut-side down. Fry for 3 to 4 minutes, then flip and fry for an additional 2 minutes or until the onions are crisp, golden brown, and cooked through.
- Drain and Serve: Transfer the fried onions to paper towels to drain excess oil. Season immediately with salt and black pepper. Serve hot on a cooling rack or plate, ideally with buttermilk ranch dipping sauce.
Notes
- Ensure the oil is at the correct temperature (350°F) to prevent soggy or overly greasy onions.
- Use cipollini onions for the best size and sweetness suitable for this recipe.
- Careful peeling and cutting helps maintain the onion layers to create the blooming effect.
- Double coating ensures a crispy crust that holds during frying.
- Serve immediately for best texture and flavor.
