Description
Crispy and flavorful Baby Bloomin’ Onions are a delightful appetizer made by coating cipollini onions in a seasoned flour mixture, double-dredging them in buttermilk and flour, then deep-frying to golden perfection. This recipe yields irresistibly crunchy petals of sweet onion, perfect for dipping in a creamy ranch sauce.
Ingredients
Scale
Onions
- 16 cipollini onions
Batter and Coating
- 1 cup buttermilk
- 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 ½ inches of oil)
Finishing
- Salt and pepper for seasoning after frying
- Buttermilk ranch dipping sauce (optional, for serving)
Instructions
- Heat Oil: Fill a tall pot with 2 ½ inches of peanut or vegetable oil and preheat it to 350°F (175°C) for frying.
- Prepare Onions: Cut off about 1/8 inch from the pointed stem end of each cipollini onion, then carefully peel the onion without removing any actual layers beneath the surface.
- Cut Onions: Place each onion cut-side up and make a cross-cut through the onion, leaving the root end intact. Continue making 12 evenly spaced cuts around each onion to create petals.
- Separate Layers: Turn the onions over and gently use your fingers to separate the outer layers, creating a bloom effect.
- Prepare Buttermilk: Pour the buttermilk into a small bowl and set aside for dipping.
- Make Flour Mixture: In a separate bowl, combine the all-purpose flour, garlic powder, onion powder, smoked paprika, salt, dry mustard, and black pepper, mixing well.
- Dredge Onions: Dip each onion into the buttermilk, shaking off excess liquid. Then coat the onion in the flour mixture, shaking off the excess. Repeat this double-coating process for a crispy crust.
- Fry Onions: Carefully drop a couple of onions at a time, cut-side down, into the hot oil. Fry for 3 to 4 minutes, then flip and fry for another 2 minutes until the onions are crisp and golden brown.
- Drain and Season: Transfer the fried onions to paper towels to drain excess oil. Season immediately with salt and pepper while still hot.
- Serve: Transfer the cooled onions to a wire rack or serving plate. Serve warm with buttermilk ranch dipping sauce for a delicious appetizer experience.
Notes
- Use cipollini onions for best results because their small size and sweet flavor make them perfect for blooming and frying.
- Ensure the oil is at the right temperature (350°F) to achieve crispy, golden onions without oil absorption.
- Double coating the onions in buttermilk and flour mixture ensures a thick, crunchy crust after frying.
- Be gentle while separating onion petals to avoid tearing.
- Serve immediately for the best texture and flavor.
- Substitute with vegetable oil if peanut oil is not available, but peanut oil has a higher smoke point ideal for frying.
