I turn small cipollini onions into playful, bite-sized blooming onions—coated in seasoned flour, fried until golden-crisp, and served with a creamy homemade buttermilk ranch dip.
Why I’ll Love This Recipe
I adore these mini blooms because they offer all the fun of a classic blooming onion in a manageable, crowd‑pleasing appetizer. They’re crispy, flavorful, and perfect for dipping. Plus, using cipollini onions makes prep easier and results in tender, sweet bites every time
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 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
- ½ tsp dry mustard (optional)
- ½ tsp black pepper
- Vegetable oil (for frying)
- For buttermilk ranch dip: Buttermilk, mayonnaise, garlic powder, herbs, salt & pepper
Directions
- Prep onions: Trim tops of cipollini onions and carefully peel them, keeping the root intact to hold the layers together. Cut vertical slits around each onion to create petal-like segments
- Coat onions: Pour buttermilk into a shallow bowl. In another bowl, mix flour with garlic powder, onion powder, smoked paprika, salt, mustard, and pepper
- Dredge: Dip each onion in buttermilk, shaking off any excess. Then dredge thoroughly in the seasoned flour, ensuring flour reaches between the petals. For extra crispiness, dip back into buttermilk and coat again
- Fry: Heat about 2–3″ of oil in a deep pot to 350 °F. Fry onions in batches, cut‑side down first for 3–4 minutes, flip, and fry another 2 minutes until golden and crisp
- Drain and season: Transfer to a wire rack or paper towels, and season with a pinch of salt immediately.
- Make ranch dip: Whisk buttermilk with mayonnaise, garlic powder, herbs, salt, and pepper until smooth. Adjust seasoning to taste.
Servings and timing
- Serves: About 4 (16 mini onions)
- Prep time: ~15 minutes
- Cook time: ~15 minutes (plus oil heating)
- Total time: ~30–35 minutes
Variations
- Air-fryer option: Air‑fry at 400 °F for 6–8 minutes, spray with oil, then continue for 3–6 more minutes until crisp
- Different seasoning: Swap smoked paprika for chili powder or Cajun seasoning for a spicier kick.
- Alternate onions: Pearled onions or small white onions can work—though they may not bloom as much .
Storage / Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To re-crisp, I pop them in a 350 °F oven for 3–5 minutes or air-fry briefly until heated through. The ranch dip keeps well (covered) for up to 4 days.
FAQs
Can I make these ahead of time?
Yes—I prepare and dredge the onions in advance, refrigerate them, and fry just before serving for the best texture.
How do I prevent them from sticking together?
Fry in small batches with enough space between onions—and drain on a wire rack rather than paper towels.
What’s the best oil for frying?
I use vegetable or peanut oil for its neutral flavor and high smoke point, ideal for crispy frying.
Can I bake them instead?
Yes—arrange dredged onions cut-side up on a baking sheet, spray with oil, and bake at 400 °F for 15–20 minutes, turning halfway until crispy.
What else can I serve with buttermilk ranch?
These pair well with spicy aioli, sriracha mayo, or a tangy yogurt‑herb dip. Fresh herbs sprinkled on top add a nice touch!
Conclusion
I absolutely love these Mini Crispy Blooming Onions—they’re fun, flavorful, and perfect for gatherings or game days. The crispy petals, sweet onion center, and creamy ranch dip make every bite irresistible. Plus, I can prep ahead for easy cooking on demand—it’s always a crowd‑pleaser.
Print
Mini Crispy Blooming Onions with Buttermilk Ranch
- Total Time: 35 minutes
- Yield: ~4 servings (about 20 petals)
Description
Bite‑sized onion petals, breaded and fried to golden crispiness, served with a tangy buttermilk ranch dip—perfect for snacking or parties.
Ingredients
Blooming Onions:
4 small sweet onions (e.g., Vidalia), trimmed and cut into bite‑sized “petals”
1 cup buttermilk
1 large egg
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
1 tsp salt
½ tsp black pepper
1 ½ cups all‑purpose flour
½ cup cornmeal
Oil, for frying
Buttermilk Ranch Dip:
½ cup mayonnaise
½ cup sour cream
½ cup buttermilk
1 tsp dried dill
½ tsp garlic powder
½ tsp onion powder
Salt and pepper, to taste
Instructions
Rinse onion petals under cold water to separate and allow to drain while you prep coating.
In a shallow bowl, whisk buttermilk, egg, paprika, garlic powder, onion powder, salt, and pepper.
In another bowl, mix flour and cornmeal.
Dip onion petals into the buttermilk mixture, letting excess drip off, then dredge in flour‑cornmeal mix—pressing lightly to adhere. Repeat for all petals.
Heat oil in a heavy skillet or pot to 350 °F (175 °C). Fry coated petals in batches for 2–3 minutes, or until golden and crisp. Drain on paper towels.
Meanwhile, whisk together mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and pepper until smooth for the ranch dip. Chill until serving.
Serve warm mini blooming onions with chilled ranch dip on the side.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
