Mini Blooming Onions

By Booper-2

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Ingredients

• 12 to 16 cippolini onions
• 1 cup buttermilk
• 1/2 cup all-purpose flour
• 1/2 cup Progresso™ plain bread crumbs
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground mustard
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• Vegetable oil, for frying
• (FOR THE DIP)
• 1/4 cup Yoplait® Greek 100 plain yogurt
• 1 tablespoon horseradish sauce
• 1 1/2 teaspoons ketchup
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon smoked paprika
• Pinch cayenne pepper
• Salt and pepper, to taste
• Chopped fresh chives, for topping (optional)

Preparation

Step 1

1
Slice 1/4 inch off the tip of each onion; peel off skins, leaving onion base intact.

2
Carefully cross-cut onions, twice, nearly to the base (but keeping base intact) so you end up with

3
Pour buttermilk into a small bowl. In a separate shallow bowl, combine flour, breadcrumbs, garlic powder, oregano, salt, paprika, mustard, pepper and cayenne pepper until well mixed.

4
In a small saucepan over medium-high heat, heat 2 inches of oil to 350° F.

5
Quickly dip onions, one at a time, into buttermilk, then roll in breadcrumb mixture. Dip again in buttermilk and then roll again in breadcrumbs.

6
Drop a few onions at a time into hot oil. Fry 3 to 4 minutes until golden brown. Use a slotted spoon to transfer onions to a paper towel-lined plate to drain.

7
When all onions are fried, make the dip: Combine dip ingredients in a small bowl until combined. Top with chopped fresh chives, if desired. Serve immediately with onions.