Description

Crispy Mini Bloomin’ Onions with Creamy Buttermilk Ranch Dip offer a bite-sized, shareable twist on the classic bloomin’ onion appetizer. Featuring perfectly fried, crunchy petals paired with a rich and tangy homemade ranch dip, this recipe is ideal for parties, game day snacks, or any gathering where flavorful finger foods shine.

Ingredients

Scale

For the Mini Bloomin’ Onions

4 small to medium-sized onions (Vidalia or sweet onions work best)
1 cup buttermilk
1 cup all-purpose flour
1 cup seasoned breadcrumbs
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (optional, for extra heat)
Salt and pepper to taste
Vegetable oil (for frying, about 2-3 inches deep)

For the Creamy Buttermilk Ranch Dip

1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon dried dill
Salt and pepper to taste

Instructions

Prepare the Onions: Peel the onions and cut off the top 1/4 inch. Place each onion cut-side down on a cutting board, then slice downward into the onion 8-12 times without cutting through the bottom, creating a flower or blooming shape.
Soak in Buttermilk: Place the prepared onions in a large bowl and cover them with 1 cup of buttermilk. Let soak for at least 10-15 minutes to help the coating adhere during frying.
Prepare the Coating: In a separate bowl, combine 1 cup flour, 1 cup seasoned breadcrumbs, paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Mix thoroughly to create the dry coating mixture.
Coat the Onions: Remove onions from buttermilk, allowing excess to drip. Carefully coat each onion thoroughly in the flour mixture, ensuring to get in between the petals. Press gently to help the coating adhere, then shake off any excess.
Heat the Oil: Pour vegetable oil into a deep skillet or deep fryer to a depth of about 2-3 inches. Heat the oil to 350°F (175°C). Test readiness by dropping a small amount of coating; it should sizzle and rise immediately.
Fry the Onions: Gently lower one onion at a time into the hot oil using a slotted spoon. Fry for 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels. Repeat with remaining onions, maintaining oil temperature.
Make the Creamy Buttermilk Ranch Dip: While onions fry, combine 1 cup buttermilk, 1/2 cup mayonnaise, 1 teaspoon garlic powder, 1 teaspoon dried dill, salt, and pepper in a bowl. Stir well and adjust seasoning if needed.
Serve and Enjoy: Arrange crispy mini bloomin’ onions on a serving platter alongside the ranch dip. Garnish with chopped parsley or chives if desired. Serve immediately and enjoy!

Notes

For gluten-free options, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
If you don’t have buttermilk, mix regular milk with 1 tablespoon vinegar or lemon juice to substitute.
To make a healthier version, bake the coated onions at 425°F (220°C) for 20-25 minutes, flipping halfway, until crispy.
Do not overcrowd the oil when frying; fry a couple of onions at a time to maintain oil temperature and crunch.
Store leftovers in an airtight container in the refrigerator up to 2 days; reheat in the oven to regain crispiness.
Prepare onions up to coating stage in advance and refrigerate until ready to fry for convenience.

Prep Time: 20 minutes
Cook Time: 10-15 minutes per batch
Category: Appetizer
Method: Frying
Cuisine: American

Keywords: mini bloomin onion recipe, crispy bloomin onion, buttermilk ranch dip, appetizer recipe, fried onion petals, game day snacks