Ingredients
Scale
- Blooming Onions:
- 4 small sweet onions (e.g., Vidalia), trimmed and cut into bite‑sized “petals”
- 1 cup buttermilk
- 1 large egg
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 1 ½ cups all‑purpose flour
- ½ cup cornmeal
- Oil, for frying
- Buttermilk Ranch Dip:
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup buttermilk
- 1 tsp dried dill
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
Instructions
- Rinse onion petals under cold water to separate and allow to drain while you prep coating.
- In a shallow bowl, whisk buttermilk, egg, paprika, garlic powder, onion powder, salt, and pepper.
- In another bowl, mix flour and cornmeal.
- Dip onion petals into the buttermilk mixture, letting excess drip off, then dredge in flour‑cornmeal mix—pressing lightly to adhere. Repeat for all petals.
- Heat oil in a heavy skillet or pot to 350 °F (175 °C). Fry coated petals in batches for 2–3 minutes, or until golden and crisp. Drain on paper towels.
- Meanwhile, whisk together mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and pepper until smooth for the ranch dip. Chill until serving.
- Serve warm mini blooming onions with chilled ranch dip on the side.