Baby Bloomin’ Onions

Searching the internet for new snack ideas? Here is our baby blooming onions. Yes, these little guys are little time consuming, but when get ready, they would be just a FUN!! They are really so fun to serve and eat and they would definitely be a highlight of any Super Bowl or fun party.

As they are a little bit time consuming, you could make them ahead of time, dredge them in egg and flour mixtures, place on a parchment lined baking sheet making sure they don’t touch each other and freeze. Once froze, put them in a plastic bag and again put in freezer until ready to use.

Ingredients (count) = 9

Total time (minutes) = 30

Nutrition (calories) = 80

Makings for 16 servings:

• 16 onions (Cipollini)
• 1 cup all-purpose flour
• 1 cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Himalayan pink salt
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon dry mustard
• Peanut or vegetable oil for frying

How to cook?

Fill a medium pot with oil and preheat at 350˚F. Cut off all the onions from the pointed end stem and peel carefully. Make sure not to peel any actual layer of onion. Cut the upper side and make a cross cut through onion leaving the bottom stem intact. Continue cross cutting until you have the 12 cross cuts on each onion. Now use your fingers to gently separate the outer layers. Take a small bowl and pour buttermilk, set aside. Take a separate bowl and mix all other ingredients. Dip each onion in buttermilk and quickly dredge in the flour mixture. Doubly coat each onion. After coating, carefully drop a couple of onions in hot oil. Flip and fry for at least 4 to 5 minutes or until they get crispy and golden brown. Take them out and transfer to paper towels. Season with Himalayan salt and pepper and quickly transfer to the serving plate. Serve with sauces which you like.

Enjoy!!