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Crispy Mini Bloomin’ Onions with Creamy Ranch Dip

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A delightful appetizer featuring crunchy mini onions paired with a creamy ranch dip, perfect for parties and gatherings.

Ingredients

Scale
  • 4 medium onions
  • 2 cups vegetable oil
  • 2 cups all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 1/2 cup milk
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley

Instructions

  1. Prepare the onions by peeling and trimming the tops, slicing them into 8 equal petals without cutting through the root.
  2. Submerge the onions in ice water for 30 minutes to help them bloom.
  3. Whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a shallow dish.
  4. Beat the eggs and milk together in a separate bowl.
  5. Dredge each onion in the seasoned flour, dip it in the egg mixture, and coat with panko breadcrumbs.
  6. Heat vegetable oil to 350°F (175°C) in a deep fryer or heavy pot.
  7. Fry the onions in hot oil for 4-5 minutes until golden brown and crisp.
  8. Transfer the fried onions to a paper towel-lined plate to drain excess oil.
  9. Whisk the mayonnaise, sour cream, buttermilk, dried dill, dried parsley, garlic powder, and onion powder together for the ranch dip.
  10. Serve the crispy mini bloomin’ onions hot with the ranch dip on the side.

Notes

Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://thestationrecipes.com/crispy-mini-bloomin-onions-creamy-ranch-dip/

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