Crispy Mini Bloomin’ Onions with Creamy Buttermilk Ranch Dip Recipe

Introduction

Do you love the crunchy, flavorful experience of a classic bloomin’ onion but wish for a smaller, shareable version? Our Crispy Mini Bloomin’ Onions with Creamy Buttermilk Ranch Dip are perfect for parties, game day snacks, or as an impressive appetizer for family gatherings. With crispy petals and a rich, fluffy dip, these bite-sized treats will have everyone coming back for more.

Ingredients

• 4 small to medium-sized onions (Vidalia or sweet onions work best)
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup seasoned breadcrumbs
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper to taste
• Vegetable oil (for frying)
• For the dip:
  • 1 cup buttermilk
  • 1/2 cup mayonnaise
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill
  • Salt and pepper to taste

Instructions

1. Step 1: Peel the onions and cut off the top 1/4 inch. Place each onion cut-side down on a cutting board and slice downward, making 8-12 cuts all the way to the bottom but not through it, to create a flower effect.
2. Step 2: Place the prepared onions in a large bowl and cover them with buttermilk. Let them soak for 10-15 minutes to ensure the coating adheres during frying.
3. Step 3: In a separate bowl, combine the flour, seasoned breadcrumbs, paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Mix well to create the coating mixture.
4. Step 4: Remove the onions from the buttermilk, letting excess drip off. Carefully coat each onion in the flour mixture, getting in between the petals. Press gently to help the coating stick and shake off any excess.
5. Step 5: Pour vegetable oil into a deep skillet or fryer to a depth of 2-3 inches. Heat the oil to 350°F (175°C). Test readiness by dropping a small amount of coating into the oil; it should sizzle and rise immediately.
6. Step 6: Using a slotted spoon, gently lower one onion at a time into the hot oil. Fry for 3-4 minutes until golden brown and crispy. Remove and drain on paper towels. Repeat with remaining onions, maintaining oil temperature.
7. Step 7: To make the ranch dip, combine 1 cup buttermilk, 1/2 cup mayonnaise, 1 teaspoon garlic powder, 1 teaspoon dried dill, salt, and pepper in a bowl. Stir thoroughly and adjust seasoning as desired.
8. Step 8: Serve the crispy mini bloomin’ onions on a platter with the creamy buttermilk ranch dip. Garnish with freshly chopped parsley or chives if desired, and enjoy!

Tips & Variations

• If you don’t have buttermilk, substitute with regular milk mixed with a tablespoon of vinegar or lemon juice.
• For a gluten-free option, use gluten-free flour and breadcrumbs.
• To make a healthier version, bake the coated onions at 425°F (220°C) for 20-25 minutes, flipping halfway until crispy.
• Substitute sour cream for mayonnaise in the ranch dip for a lighter taste.
• Use whole wheat flour and breadcrumbs for added fiber and nutrition.

Storage

Store leftover mini bloomin’ onions in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispiness. For prep ahead, you can prepare onions up to the coating stage and refrigerate until ready to fry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini bloomin’ onions ahead of time?

While they are best served fresh, you can prepare the onions in advance up to the frying step and store them in the fridge. Fry just before serving for the best crispiness.

What type of onion is best for this recipe?

Sweeter varieties like Vidalia or Walla Walla onions work best due to their mild flavor and tenderness. Regular yellow onions can be used if needed.

Can I bake these instead of frying them?

Yes, baking is a great healthier alternative. Preheat your oven to 425°F (220°C), coat the onions, and bake them on a sheet for 20-25 minutes, turning halfway through until crispy.

What else can I serve with the ranch dip?

The ranch dip pairs well with vegetables, tortilla chips, chicken wings, and even as a salad dressing.

Are these suitable for a gluten-free diet?

Absolutely! Simply use gluten-free flour and breadcrumbs to make this recipe gluten-free without sacrificing flavor or texture.

Crispy Mini Bloomin’ Onions with Creamy Buttermilk Ranch Dip Recipe

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★★★★★

4.9 from 119 reviews

Crispy Mini Bloomin’ Onions with Creamy Buttermilk Ranch Dip offer a crunchy, flavorful appetizer that transforms the classic bloomin’ onion into bite-sized shareable treats. Perfect for parties or game day, these onions are coated in a seasoned breadcrumb and flour mix, fried to golden perfection, and served with a rich, creamy ranch dip. Sweet Vidalia or similar onions soak in buttermilk for a tender base ensuring the crispy coating sticks perfectly. This recipe balances ease and taste, creating a crowd-pleasing starter that’s both indulgent and satisfying.

• Author: Lara
• Prep Time: 20 minutes
• Cook Time: 10-15 minutes per batch
• Total Time: 35 minutes
• Yield: 4 servings (1 mini bloomin’ onion per serving) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

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Onions and Coating

• 4 small to medium-sized onions (Vidalia or sweet onions work best)
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup seasoned breadcrumbs
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper to taste
• Vegetable oil (for frying, enough for 2-3 inches deep)

Creamy Buttermilk Ranch Dip

• 1 cup buttermilk
• 1/2 cup mayonnaise
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• Salt and pepper to taste

Substitutions

• Buttermilk substitute: regular milk mixed with 1 tablespoon vinegar or lemon juice
• Gluten-free option: use gluten-free flour and gluten-free breadcrumbs
• For a lighter dip: substitute sour cream for mayonnaise

Instructions

1. Prepare the Onions: Peel the onions and cut off the top 1/4 inch to create a flat surface. Place each onion cut-side down on a cutting board and carefully make 8-12 vertical cuts around the onion, slicing down to the bottom but not all the way through, forming individual petals resembling a flower.
2. Soak in Buttermilk: Place the cut onions in a large bowl and cover with buttermilk. Allow them to soak for at least 10-15 minutes. This helps the coating stick and tenderizes the onions.
3. Prepare the Coating: In a separate bowl, thoroughly mix the all-purpose flour, seasoned breadcrumbs, paprika, garlic powder, cayenne pepper (if using), salt, and pepper to create the dredging mixture.
4. Coat the Onions: Remove each onion from the buttermilk, letting excess drip off. Carefully dredge each onion in the flour mixture, making sure to get the coating between all petals. Press the mixture gently to help it adhere, then shake off extra coating.
5. Heat the Oil: In a deep skillet or fryer, pour vegetable oil about 2-3 inches deep and heat to 350°F (175°C). Test readiness by dropping a bit of the coating into the oil; it should sizzle and float to the surface immediately.
6. Fry the Onions: Using a slotted spoon, carefully lower one onion at a time into the hot oil. Fry each for 3-4 minutes until golden brown and crispy. Remove and drain on paper towels to remove excess oil. Fry onions in batches to maintain oil temperature and crispiness.
7. Make the Creamy Buttermilk Ranch Dip: While frying, mix 1 cup buttermilk, 1/2 cup mayonnaise, 1 teaspoon garlic powder, 1 teaspoon dried dill, and salt and pepper to taste in a bowl. Stir until smooth and adjust seasoning as needed.
8. Serve and Enjoy: Arrange the crispy mini bloomin’ onions on a serving platter alongside the ranch dip. Garnish with chopped parsley or chives if desired and serve immediately.

Notes

• Soaking onions long enough in buttermilk ensures the coating sticks better and yields a crispier texture.
• Do not overcrowd the frying pan; fry a few onions at a time to keep oil temperature consistent and prevent sogginess.
• Drain fried onions on paper towels to remove excess oil and maintain crispness.
• Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in the oven to restore crispiness.
• For a healthier alternative, bake coated onions at 425°F (220°C) for 20-25 minutes, turning halfway through.
• Use gluten-free flour and breadcrumbs for a gluten-free recipe variation.
• Substitute sour cream for mayonnaise in the dip for a lighter option.

Keywords: Mini Bloomin’ Onions, Crispy Onion Appetizer, Buttermilk Ranch Dip, Fried Onions, Party Snacks, Game Day Appetizers