Print

Crispy Mini Bloomin’ Onions Recipe

Crispy Mini Bloomin’ Onions Recipe
Print Recipe

★★★★★

4.8 from 9 reviews

Crispy Mini Bloomin’ Onions are a delightful appetizer featuring tender cipollini onions sliced into petals, double-coated in a flavorful seasoned flour mixture, and fried to a golden crisp. Perfectly spiced with garlic, onion powder, smoked paprika, and a hint of dry mustard, these bite-sized treats pair wonderfully with a buttermilk ranch dipping sauce for a crunchy, savory snack that’s sure to impress.

Ingredients

Scale

For the 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

For the Onions and Frying:

  • 16 cipollini onions
  • Peanut or vegetable oil for frying (enough to fill pot 2 ½ inches deep)

For Serving:

  • Buttermilk ranch dipping sauce (optional)
  • Additional salt and pepper for seasoning

Instructions

  1. Prepare the Oil: Fill a tall pot with 2½ inches of peanut or vegetable oil and preheat the oil to 350˚F to ensure even frying and crispy results.
  2. Prep the Onions: Cut off about 1/8 inch from the pointed stem end of each cipollini onion. Carefully peel off the outer skin, making sure not to remove any onion layers to keep the bloom intact.
  3. Slice the Onions: Place each onion cut-side up on a board. Using a sharp knife, make a single cross-cut through the onion without cutting all the way through the bottom stem, then continue cross-cutting evenly around the onion until you have about 12 evenly spaced petals or cuts.
  4. Separate Layers: Turn the onions over and gently use your fingers to fan out and separate the outer layers, creating the signature bloom shape without tearing the onion.
  5. Prepare the Wet Coating: Pour the buttermilk into a small bowl and set it aside for dipping the onions.
  6. Mix the Dry Ingredients: In another bowl, combine the all-purpose flour, garlic powder, onion powder, smoked paprika, salt, dry mustard, and black pepper thoroughly to ensure even seasoning in the coating.
  7. Coat the Onions: Dip each onion into the buttermilk, allowing excess to drip off. Then dredge in the seasoned flour mixture. For extra crispiness, dip the onion again into the buttermilk and re-coat with the flour mixture to create a double layer.
  8. Fry the Onions: Carefully place a few coated onions at a time into the hot oil, positioning them cut-side down to start frying. Cook for 3-4 minutes until the first side is golden and crispy, then flip and fry for an additional 2 minutes to crisp the other side evenly.
  9. Drain and Season: Remove the fried onions from the oil and transfer to paper towels to drain excess oil. Immediately season with a pinch of salt and pepper to enhance the flavor.
  10. Serve: Serve the crispy mini bloomin’ onions warm with a buttermilk ranch dipping sauce for an irresistible appetizer or snack.

Notes

  • Use cipollini onions for their small size and sweet flavor, which make perfect mini blooms.
  • Maintain oil temperature at 350˚F for optimal crispiness without greasy results.
  • Be gentle when separating onion petals to avoid breaking them.
  • Double coating the onions ensures extra crunch and a crisp outer shell.
  • Serve immediately for best texture and flavor.
  • Can be paired with other dipping sauces such as spicy aioli or blue cheese dressing.

Nutrition

Keywords: mini bloomin onions, crispy fried onions, appetizer, cipollini onions, fried onion petals, buttermilk coating

Find it online: https://tastygenius.com/crispy-mini-bloomin-onions-recipe/