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This bite-sized twist on the classic bloomin' onion transforms humble cipollini onions into addictive, crispy appetizers that disappear within minutes at any gathering. The petite version delivers all the flavor of the restaurant favorite but in perfect snackable portions that showcase the natural sweetness of these specialty onions.
I first made these for a playoff weekend gathering and they vanished faster than any other appetizer on the table. Now they're requested at every family gathering, especially by my nephew who claims he could eat "at least twenty" in one sitting.
Ingredients
- Cipollini onions: smaller and naturally sweeter than regular onions which creates the perfect tender interior
- Buttermilk: tenderizes the onions and helps the coating stick beautifully
- All-purpose flour: creates the base for our crispy exterior
- Garlic powder: adds savory depth that complements the sweet onion
- Onion powder: intensifies the natural flavor
- Smoked paprika: brings subtle smokiness and gorgeous color to the coating
- Dry mustard: adds a gentle tang that balances the sweetness
- Peanut or vegetable oil: both have high smoke points perfect for frying to golden perfection
Step-by-Step Instructions
- Prepare the oil:
- Heat 2½ inches of oil in a tall pot to exactly 350°F. Using a candy thermometer is crucial here as temperature control ensures crispy not greasy onions.
- Prep the onions:
- Trim each cipollini by cutting ⅛ inch from the pointed end then carefully peel without removing an actual onion layer. Place cut side up and make a cross cut through the onion being careful to leave the bottom stem intact. Continue making evenly spaced cuts until you have 12 sections. Flip and gently separate the petals with your fingers.
- Create the coating station:
- Pour buttermilk into one bowl and whisk the flour with all spices in another bowl until completely combined. This seasoned mixture is what gives your bloomin' onions their addictive flavor.
- Coat the onions:
- Dip each prepared onion fully in buttermilk letting excess drip off then thoroughly dredge in the flour mixture ensuring it gets between all the petals. Repeat this process for a second coating which creates extra crispiness.
- Fry to perfection:
- Carefully lower a few onions at a time into the hot oil cut side down first for 3 to 4 minutes. Flip and continue frying for 2 more minutes until deeply golden and crisp throughout.
- Finish and serve:
- Transfer to paper towels to drain momentarily then quickly season with additional salt and pepper while hot. Move to a cooling rack or serving plate and serve immediately with buttermilk ranch for dipping.
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Cipollini onions are my secret weapon in this recipe. Their natural sweetness intensifies during frying creating an almost caramelized flavor that regular onions simply can't match. I discovered them at a farmers market years ago and now grow them in my own garden just for this recipe.
Make Ahead Options
While best enjoyed fresh you can prep the onions completely through the cutting stage up to 24 hours ahead. Store them in cold water in the refrigerator to maintain crispness then pat completely dry before proceeding with the recipe. This makes party prep much more manageable.
Serving Suggestions
These mini bloomin' onions pair wonderfully with creamy dips beyond classic ranch. Try serving with a spicy sriracha mayo for heat lovers or a blue cheese dip for a more sophisticated appetizer. I always put out at least two dipping options and let guests mix and match.
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Choosing the Right Onion
If cipollini onions are unavailable small boiling onions or pearl onions can work as substitutes. The key is finding uniformly sized onions around 1½ to 2 inches in diameter. Larger onions will require longer frying time and may not cook through evenly leaving you with undercooked centers and burnt exteriors.
Frequently Asked Questions
- → How do I prepare the onions?
Trim the stem end, peel the onions, and cross-cut them while keeping the base intact. Gently separate the layers before coating.
- → What oil is best for frying them?
Peanut oil or vegetable oil works best for frying due to their high smoke points, ensuring crispiness.
- → Can I use a different flour instead of all-purpose?
Yes, you can substitute with gluten-free flour or whole wheat flour, but the texture may change slightly.
- → What dipping sauce pairs well?
Buttermilk ranch works wonderfully, or you can try garlic aioli or a spicy dipping sauce for added flavor.
- → How do I keep the onions crispy for longer?
After frying, transfer them to a cooling rack to maintain crispiness and avoid sogginess from excess oil.