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Crispy Mini Bloomin Onions

Crispy Mini Bloomin’ Onions with Buttermilk Ranch

These Crispy Mini Bloomin’ Onions are a fun, bite-sized twist on the steakhouse classic. Perfectly seasoned, double-coated, and fried until golden, they make an irresistible appetizer—especially when paired with cool, creamy buttermilk ranch.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 cipollini onions
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp dry mustard
  • 1/2 tsp black pepper
  • peanut or vegetable oil for frying; avoid peanut oil if needed due to allergies

Method
 

  1. Fill a tall pot with 2 1/2 inches of oil and preheat to 350°F (175°C).
  2. Trim 1/8 inch from the pointed stem end of each cipollini onion. Peel carefully without removing an onion layer.
  3. Place onion cut-side up and make a cross-cut, keeping the bottom intact. Continue cross-cutting until you have 12 evenly spaced cuts.
  4. Turn onions over and gently separate outer layers with your fingers to create the blooming effect.
  5. Pour buttermilk into a small bowl. Set aside.
  6. In another bowl, mix flour, garlic powder, onion powder, smoked paprika, salt, dry mustard, and black pepper.
  7. Dip each onion into the buttermilk, shake off excess, then dredge in the seasoned flour. Repeat for a double coating.
  8. Carefully lower a few onions at a time into the hot oil, cut-side down. Fry for 3–4 minutes.
  9. Flip and fry another 2 minutes until golden brown and crispy.
  10. Transfer to paper towels, season with salt and pepper, and serve hot with buttermilk ranch.

Notes

For extra crispiness, allow onions to rest for 2–3 minutes after coating before frying. Serve immediately for best texture. Substitute vegetable oil if peanut oil allergies are a concern.