Mini Bloomin' Onions with Buttermilk Ranch Dip
Delightfully crispy mini bloomin' onions served with a refreshing buttermilk ranch dip, perfect for any occasion!
Ingredients
For the Mini Bloomin' Onions
- 4 small small onions
- 1 cup buttermilk Soak onions in buttermilk for at least 1 hour.
- 1 cup all-purpose flour Can use gluten-free flour if needed.
- 1 cup breadcrumbs Can use gluten-free breadcrumbs if needed.
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste Salt and pepper
For the Buttermilk Ranch Dip
- 1 cup mayonnaise
- 1 cup buttermilk Used again for the dip.
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
Instructions
Preparation
- Slice the top off each onion and peel off the outer layers, leaving the bottom intact.
- Soak the onions in buttermilk for at least 1 hour.
- Mix flour, breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper in a bowl.
Cooking
- Dredge the soaked onions in the flour mixture.
- Heat oil in a deep fryer to 350°F (175°C).
- Carefully place the onions in the oil and fry until golden brown and crispy, about 3-4 minutes.
Making the Dip
- In a separate bowl, mix together mayonnaise, buttermilk, parsley, and lemon juice.
- Serve the crispy mini blooming onions hot alongside the ranch dip.
Notes
Make ahead of time; they stay fresh for about 2 days in an airtight container. Reheat in the air fryer for about 5 minutes to regain crispness. For variation, add cayenne pepper to the flour mixture or Worcestershire sauce to the ranch dip.