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
