Description
Bite-Sized Blooming Onions are crispy, golden, flavorful appetizers made from sweet onions coated in a seasoned flour batter and fried to perfection. These easy-to-make, crunchy bites deliver a satisfying texture and versatile flavor, perfect for snacking, dipping, and sharing at casual dinners or festive gatherings.
Ingredients
Scale
Onions
- 2 large sweet onions (such as Vidalia or Walla Walla)
Wet Mixture
- 1 cup buttermilk or milk
- 1 large egg
Dry Coating
- 1 ½ cups all-purpose flour (or gluten-free flour blend for GF option)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Frying
- Vegetable oil (for frying, enough to fill a deep pan to about 2 inches)
Instructions
- Prepare the Onions: Peel the large sweet onions and trim off the ends. Slice each onion into 1 to 1.5-inch thick rounds. Carefully separate the rings to create bite-sized onion petals that will bloom during frying.
- Make the Buttermilk Mixture: In a bowl, whisk together the buttermilk (or milk) and egg until fully combined. This mixture tenderizes the onion petals and helps the coating stick evenly.
- Mix the Dry Coating: In a shallow dish, combine the flour, paprika, garlic powder, salt, and black pepper to create a seasoned flour mix for a crispy outer layer.
- Coat the Onion Petals: Dip each onion petal first into the buttermilk-egg mixture, letting excess drip off. Then dredge thoroughly in the seasoned flour. Repeat dipping and dredging once more for a thicker, crunchier crust.
- Heat the Oil for Frying: Preheat vegetable oil in a deep pan or fryer to 350°F (175°C). The oil should be hot enough for quick frying without absorbing excess grease.
- Fry the Bite-Sized Blooming Onions: Carefully place the coated onion petals into the hot oil in small batches. Fry for 3 to 5 minutes or until golden brown and crispy. Use a slotted spoon to transfer them onto paper towels to drain excess oil.
- Serve Warm: Let the onions cool slightly but serve while still warm. Pair with your favorite dipping sauces and enjoy immediately for best crunch and flavor.
Notes
- Use fresh, firm onions for best texture and to keep petals intact.
- Double coating (wet then dry twice) increases crispiness.
- Maintain oil temperature between 350°F and 375°F to avoid soggy coating.
- Fry in small batches to ensure even cooking and crispiness.
- Drain fried onions on paper towels immediately to remove excess oil.
- For a spicy variation, add cayenne or chili powder to the flour.
- To make vegan, substitute egg with flax egg and use plant-based milk.
- Freeze coated but unfried onions on a baking sheet before transferring to a freezer bag; fry from frozen for convenience.
- Reheat leftovers in a preheated oven at 375°F (190°C) for 5-7 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 8-10 petals)
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: blooming onions, bite-sized appetizers, crispy onion petals, fried onion recipe, game day snacks
