Ingredients
Scale
- 2 large yellow onions
- 2 cups all-purpose flour
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 2 cups buttermilk
- Vegetable oil, for frying
- 1 cup mayonnaise
- 1/2 cup buttermilk (for dip)
- 1/4 cup sour cream
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp garlic powder (for dip)
- 1/2 tsp onion powder (for dip)
- Salt and pepper to taste (for dip)
Instructions
- Peel the onions and trim the top, leaving the root end intact. Cut each onion in half and make evenly spaced cuts from the top to create petals.
- In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Dip each onion piece into the buttermilk, then dredge in the flour mixture, ensuring an even coating.
- Heat vegetable oil to 350°F (175°C) and fry the onion pieces in batches until golden brown and crispy, about 2-3 minutes per side.
- In a small bowl, mix together mayonnaise, buttermilk, sour cream, dill, parsley, garlic powder, onion powder, salt, and pepper for the dip. Refrigerate for at least 30 minutes.
- Serve the crispy blooming onions warm with buttermilk ranch dip on the side.
Notes
- Ensure the oil temperature is correct for even cooking.
- Fry in batches to avoid overcrowding the fryer.
- Use fresh onions for optimal flavor.
- Adjust cayenne pepper according to your spice preference.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian