Tiny Blooming Onion Bites (Print-Friendly Version)
# What You'll Need:
01 -
1 cup regular flour
02 -
1 cup buttermilk
03 -
1 teaspoon salt
04 -
1 teaspoon garlic powder
05 -
½ teaspoon powdered mustard
06 -
1 teaspoon paprika with a smoky flavor
07 -
16 small cipollini onions
08 -
½ teaspoon black pepper
09 -
1 teaspoon onion powder
10 -
Vegetable or peanut oil (for frying)
# Step-by-Step Directions:
01 -
Pour about 2 1/2 inches of oil into a tall pot, then heat it to 350˚F.
02 -
Trim the tip (1/8 inch) from the pointed tops of the onions. Gently remove the outer skin without peeling away the actual onion layers.
03 -
With the onion top facing up, slice it in a cross pattern without cutting all the way through the bottom. Go around to create about 12 cuts, evenly spaced.
04 -
Flip the onion over and gently pull the outer sections apart using your fingers.
05 -
Pour the buttermilk into a small bowl. Keep it aside for now.
06 -
Put the rest of the ingredients into a bowl, toss them together until they're well mixed, and set it nearby.
07 -
Dip the onion into buttermilk, shaking off the extra liquid. Roll it in the flour mix, shake that off too, and do it all over again so every onion is double-coated.
08 -
Carefully drop a few onions into the hot oil at a time, keeping them cut-side down. Fry for about 3 to 4 minutes, then flip them and cook another 2 minutes or until crispy and golden.
09 -
Put the onions onto paper towels, sprinkle on some salt and pepper, then move them to a cooling rack or a plate. Serve right away with ranch for dipping.
# Helpful Notes:
01 -
Yields 16 small blooming onions.