Baby Bloomin’ Onions
User Reviews
5
Baby Bloomin’ Onions
Description
Baby Bloomin’ Onions are made by peeling small cipollini onions and scoring them into 12 even crosswise cuts while keeping the root end intact. This allows the onion layers to bloom open slightly when fried. After dipping the onions twice in buttermilk and seasoned flour, they cook in hot oil until deeply golden and crisp on the outside, preserving the tender texture within.
The coating includes garlic powder, onion powder, smoked paprika, mustard powder, salt, and black pepper combined with all-purpose flour, providing a complex but balanced savory flavor. The frying temperature is maintained around 350°F to ensure thorough cooking and prevent burning. The result is a visually appealing appetizer or side featuring tender, slightly sweet onions with a crispy, flavorful crust.
This recipe yields 16 onions, making it suitable for sharing or serving as a component in a larger meal. Careful peeling and cutting help maintain the shape and bloom effect during frying.
Ingredients
- 16 cipollini onions
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon mustard powder dry
- ½ teaspoon black pepper
- peanut oil or vegetable oil, for frying
Instructions
- Fill a tall pot with 2 1/2 inches of oil. Preheat oil to 350˚F.
- Cut off 1/8 inch from the pointed stem end of each onion, then peel carefully, ensuring not to peel through an actual onion layer.
- Place the onion, cut-side up and make a cross-cut through the onion, leaving the bottom stem intact. Continue cross-cutting through the onion until you have 12 evenly spaced cuts through each onion.
- Turn the onions over and use your fingers to gently separate the outer layers.
- Pour buttermilk into a small bowl. Set aside.
- Place remaining ingredients into another mixing bowl and toss together until well combined.
- Dip each onion into the buttermilk, shaking to remove any excess liquid. Quickly dredge each onion in the flour mixture, shaking off any excess. Repeat until each onion is double coated.
- Carefully drop a couple onions at a time into the hot oil, cut-side down, for 3 to 4 minutes. Flip and fry for an additional 2 minutes or until each onion is crisp and golden brown.
- Transfer onions onto paper towels and season with salt and pepper. Quickly transfer to a cooling rack or serving plate and serve with buttermilk ranch dipping sauce.
Notes
- This recipe makes 16 baby bloomin’ onions, ideal for serving as an appetizer or side dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 651mg | 27% |
| Potassium | 320mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 349IU | 7% |
| Vitamin C | 9mg | 10% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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