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These pint-sized versions of the popular bloomin' onion turn ordinary cipollini onions into irresistibly crunchy bites that'll be gone in minutes at your next get-together. This tiny take delivers all the tastiness of the restaurant classic but in handy, snackable sizes that really bring out the sweet flavor of these special little onions.
I whipped these up during a championship game party and they disappeared quicker than anything else I served. They're now demanded at every family event, especially by my nephew who swears he can eat "at least twenty" in one go.
Ingredients
- Cipollini onions: tinier and sweeter than standard onions, giving you that perfect soft middle
- Buttermilk: softens the onions and makes sure the breading sticks properly
- All-purpose flour: forms the foundation for our crunchy outer layer
- Garlic powder: gives a tasty richness that works well with the sweet onion
- Onion powder: boosts the natural onion taste
- Smoked paprika: adds a light smoky touch and beautiful reddish color
- Dry mustard: provides a slight zing that cuts through the sweetness
- Peanut or vegetable oil: both can handle high heat needed for getting that golden crunch
Step-by-Step Instructions
- Get your oil ready:
- Warm up 2½ inches of oil in a deep pot to exactly 350°F. You'll need a candy thermometer here since getting the right temperature means crispy onions instead of greasy ones.
- Fix the onions:
- Cut about ⅛ inch from the pointy end of each cipollini then carefully remove the skin without taking off any actual onion. Put it cut side up and make a cross cut through the onion but don't go through the bottom stem. Keep making even cuts until you have 12 parts. Turn it over and softly pull apart the petals with your fingers.
- Set up your coating area:
- Put buttermilk in one bowl and mix the flour with all spices in another until well blended. This seasoned mix gives your bloomin' onions their can't-stop-eating-them flavor.
- Cover the onions:
- Dunk each prepared onion fully in buttermilk, let extra drip off, then roll in the flour mix making sure it gets between all the petals. Do this twice for extra crunch.
- Fry them up:
- Gently drop a few onions at a time into the hot oil cut side down for 3 to 4 minutes. Turn them over and cook 2 more minutes until they're deeply golden and crispy all over.
- Last touches and serve:
- Put them on paper towels to drain briefly then quickly add extra salt and pepper while they're hot. Move to a wire rack or serving dish and enjoy right away with buttermilk ranch for dipping.
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Cipollini onions are my go-to secret for this dish. Their sweetness gets even better when fried, creating an almost caramel-like taste that regular onions just can't give you. I found them at a farmers market a while back and now grow them myself specifically for making this snack.
Make Ahead Options
They taste best fresh but you can prep the onions all the way through the cutting part up to 24 hours early. 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 getting ready for a party.
Serving Suggestions
These tiny bloomin' onions go great with more than just classic ranch dip. Try them with a hot sriracha mayo for folks who like spice or a blue cheese dip for something fancier. I always put out at least two dipping options so guests can try different combos.
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Finding the Perfect Onion
If you can't get cipollini onions, small boiling onions or pearl onions will do in a pinch. Just make sure you pick evenly sized ones about 1½ to 2 inches across. Bigger onions take longer to fry and might not cook evenly, leaving you with raw centers and burnt outsides.
Common Questions
- → How do I prepare the onions?
Cut off the top end, remove the skin, and make cross-cuts while keeping the bottom part whole. Then pull the sections apart gently before adding your coating.
- → What oil is best for frying them?
Go with peanut oil or veggie oil as they can handle high heat without burning, which makes your onions extra crunchy.
- → Can I use a different flour instead of all-purpose?
Sure, you can swap in gluten-free flour or whole wheat flour, but know that your onions might feel a bit different when you bite into them.
- → What dipping sauce pairs well?
Buttermilk ranch is a crowd favorite, but you might also like garlic aioli or something spicy to kick up the flavor.
- → How do I keep the onions crispy for longer?
Put them on a wire rack after cooking so air gets around them and they don't sit in oil and get soggy.