Delicious bite-sized onion pieces coated in a crispy batter, served with a creamy buttermilk ranch dip.

Scale

2 Large Sweet Onions (e.g., Vidalia or Walla Walla)

1 cup All-Purpose Flour

1/2 cup Cornstarch

1 teaspoon Baking Powder

1 teaspoon Cayenne Pepper

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 teaspoon Paprika

1 cup Buttermilk

1 large Egg

Salt, to taste

Pepper, to taste

Oil for frying

1 cup Sour Cream (for the dip)

1/2 cup Buttermilk (for the dip)

1 tablespoon Dill (fresh or dried, for the dip)

Prepare the onions by peeling and cutting off about half an inch from the top, leaving the root intact.
In a mixing bowl, combine flour, cornstarch, baking powder, cayenne pepper, garlic powder, onion powder, and paprika.
In another bowl, whisk together buttermilk and egg.
Dip each onion in the buttermilk mixture, then coat in the flour mix. Repeat for extra crunch.
Heat oil in a deep skillet to 350°F (175°C).
Fry each onion for 3-4 minutes on each side until golden brown.
Remove fried onions with a slotted spoon and drain on paper towels.
For the ranch dip, mix sour cream, buttermilk, dill, salt, and pepper in a bowl.
Serve blooming onions on a platter with the ranch dip.

For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend. Zucchini chips can be used as an alternative to onions.

Keywords: blooming onions, appetizer, fried food, buttermilk dip