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These pint-sized versions of the fan-favorite bloomin' onion turn ordinary cipollini onions into irresistible, crunchy nibbles that get snatched up in seconds at any party. Our mini take packs all the taste of the beloved restaurant snack but in grab-and-go sizes that highlight the natural sweetness of these specialty bulbs.
I whipped these up for a championship game get-together and they disappeared quicker than everything else I served. They're now on the must-have list for all our family events, especially according to my nephew who swears he could polish off "at least twenty" in one go.
Ingredients
- Cipollini onions: tinier and sweeter compared to standard onions, giving you that perfect soft middle
- Buttermilk: softens the onions and makes sure the breading sticks really well
- All-purpose flour: forms the foundation for our crunchy outer layer
- Garlic powder: brings rich flavor that works well with the sweet onion
- Onion powder: boosts the natural oniony goodness
- Smoked paprika: adds a light smoky touch and beautiful reddish color to the coating
- Dry mustard: offers a slight zesty kick that cuts through the sweetness
- Peanut or vegetable oil: each handles high heat well, perfect for frying until golden and crispy
Step-by-Step Instructions
- Get your oil ready:
- Warm up 2½ inches of oil in a deep pot to exactly 350°F. You'll definitely want a candy thermometer here since the right temperature means crispy onions instead of greasy ones.
- Fix up the onions:
- Cut about ⅛ inch off the pointy end of each cipollini, then gently peel without taking off any actual onion flesh. Set cut side up and make a cross slice through the onion but don't cut through the stem end. Keep making evenly spaced cuts until you've got 12 sections. Turn over and carefully pull apart the petals with your fingertips.
- Set up your dipping station:
- Put buttermilk in one bowl and mix the flour with all the spices in another until they're well blended. This flavored mixture gives your mini blooms their can't-stop-eating-them taste.
- Cover the onions:
- Dunk each prepped onion fully in buttermilk, let extra drip away, then roll in the flour mix making sure it gets between all the petals. Do this twice for extra crunch.
- Fry them up:
- Slowly lower a few onions at a time into the hot oil cut side down first for 3 to 4 minutes. Flip them over and keep frying for 2 more minutes until they're deeply golden and crunchy all over.
- Wrap it up and serve:
- Move to paper towels to drain briefly then quickly sprinkle with extra salt and pepper while still hot. Transfer to a wire rack or serving dish and enjoy right away with buttermilk ranch for dipping.
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Cipollini onions are the hidden gem in this dish. Their sweetness gets even better during frying, creating an almost candy-like flavor that regular onions can't deliver. I found them at a local farmers market ages ago and now I grow them in my backyard garden specifically for making these treats.
Make Ahead Options
Though they taste best fresh from the fryer, you can get the onions ready through the cutting part up to a day ahead. Keep them in cold water in the fridge to stay crisp, then dry them completely before moving on with the recipe. This really helps when you're planning for a party.
Serving Suggestions
These tiny bloomin' onions go great with creamy dips besides the usual ranch. Try offering a hot sriracha mayo for folks who like some kick or a blue cheese dip for a fancier appetizer option. I always set out at least two different dips and let everyone try whatever combo they want.
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Picking Your Onions
If you can't find cipollini onions, small boiling onions or pearl onions will do in a pinch. What matters most is finding onions that are all about the same size, roughly 1½ to 2 inches across. Bigger onions take longer to fry and might not cook evenly, leaving you with raw centers and burnt exteriors.
Common Questions
- → How do I prepare the onions?
Cut off the top, remove the skin, and make cross-cuts while leaving the bottom part whole. Then pull the sections apart gently before adding the coating.
- → What oil is best for frying them?
Go with peanut or vegetable oil as they can handle high heat without burning, which helps make your onions super crunchy.
- → Can I use a different flour instead of all-purpose?
You can swap in gluten-free or whole wheat flour if you want, but just know your onions might turn out a bit different.
- → What dipping sauce pairs well?
Buttermilk ranch is a fan favorite, but you can't go wrong with garlic aioli or something spicy if you want extra kick.
- → How do I keep the onions crispy for longer?
Put them on a wire rack after frying so air gets all around them. This stops extra oil from making them soggy.