Blooming Onions: Bite-Sized
- Onion Dip:
- 2 pounds cipollini onions, peeled and sectioned, (this is a smaller, flat, pale onion)
- 2 large eggs
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 tablespoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- Vegetable oil, for frying
- 1/4 cup mayo
- 1/4 cup sour cream
- 1 tablespoon ketchup
- 1/2 teaspoon paprika
- Pinch of salt and pepper
Adapted from foodgawker.com
First make sure you buy the right onions! You can’t use frozen onions or pearl onions. They are a bit too small. You need these cipollini onions. You can usually find them by the pound in most supermarkets near the onions!
1. Prep onions by slicing off the root end. Slice off as little as possible.
2. Carefully peel onions.
3. Use a sharp knife to cut the onion into eighths, vertically, being careful not to cut all the way through the onion so it stays together. It's best to leave what was the tip end intact.
4. After you slice each onion, press on it gently to separate the sections.
5. Toss all the prepped onions in the buttermilk and egg mixture.
6. Let them sit for at least 5-10 minutes to soak or overnight.
7. Stir together flour with paprika, salt, pepper, garlic powder, and cayenne.
8. Remove onions from buttermilk mixture and dust heavily with flour mixture. Be sure to get it in all the cracks of the onions so they "bloom" a bit as they fry.
9. Move coated onions to a clean plate.
10. Heat frying oil to 350 degrees F.
11. Fry onions for about 4 minutes until they are golden brown.
12. Remove onions and let drain for a minute. Serve while hot with dipping sauce!
13 Mix all ingredients together. It's best when it has time to meld together.