Ingredients
Scale
- 3 small yellow onions
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1.5 cups buttermilk, divided
- 2 large eggs
- 1 tbsp smoked paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper
- 4 cups vegetable oil
- 1/2 cup mayonnaise, 2 tbsp chopped fresh chives, 1 tsp dried dill
Instructions
- Step 1: Prepare Onions and Ranch. Peel the onions and trim the top, leaving the root intact. Place the onion root-side up and cut 12-16 even wedges from the top down to about 1/2 inch from the root, being careful not to cut through. Gently spread the petals open and place the onions in a bowl of ice water for 30 minutes. While they soak, whisk together mayonnaise, 1/2 cup buttermilk, chives, dried dill, and a pinch of salt and pepper for the ranch. Refrigerate until serving.
- Step 2: Set Up Dredging Stations. In the first bowl, whisk together 1 cup of all-purpose flour, cornstarch, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl, whisk the remaining 1 cup of buttermilk with the 2 large eggs. In a third bowl, whisk the remaining 1 cup of all-purpose flour with smoked paprika, cayenne pepper, and garlic powder.
- Step 3: Dredge the Onions. Remove the onions from the ice water and pat them thoroughly dry with paper towels. Dredge each onion first in the plain flour mixture, ensuring all crevices are coated, then dip into the buttermilk-egg mixture, letting any excess drip off. Finally, thoroughly coat each onion in the seasoned flour mixture, gently separating petals to ensure even coverage. Place the coated onions on a wire rack.
- Step 4: Fry the Mini Bloomin' Onions. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully lower one onion at a time into the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until the onion is deeply golden brown and crispy.
- Step 5: Drain and Serve. Using tongs, carefully remove the fried onions from the oil and transfer them to a wire rack set over paper towels to drain excess oil. Immediately sprinkle with a pinch of salt. Serve the crispy mini bloomin' onions hot with the chilled buttermilk ranch for dipping.
Notes
- While the crispy onions are truly best enjoyed immediately, feel free to make the Buttermilk Ranch ahead of time; it stores beautifully in an airtight container in the refrigerator for up to 3-4 days, becoming even more flavorful.
- If you do happen to have any leftovers, revive their delightful crispness by reheating them in a preheated oven at 375°F (190°C) for 8-10 minutes or in an air fryer for about 5-7 minutes.
- Elevate your bloomin' onions beyond the ranch by offering a sprinkle of fresh chopped parsley or a side of a smoky chipotle mayo for an extra layer of flavor that guests will adore.
- For that perfectly adhered, extra-crispy coating, always ensure your bloomin' onions are meticulously patted dry after their ice water bath; moisture is the enemy of a golden, crunchy crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: about 3-4 mini bloomin' onions with 2 tbsp ranch
- Calories: 580
- Sodium: 1200mg
- Fat: 55g
- Saturated Fat: 12g
- Trans Fat: 0.5g
- Protein: 8g