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Mini Blooming Onions

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Serves 16 | 
The classic appetizer just got smaller.

Ingredients:

1 teaspoon garlic powder
1/2 teaspoon dry mustard
16 cippollini onions
1 teaspoon smoked paprika
1 cup flour
1/2 teaspoon ground pepper, (more for taste)
1 teaspoon onion powder
1 cup buttermilk
1 teaspoon salt, (more for taste)
Vegetable oil, (for frying)

Directions:

  1. Pour oil into tall pot, fill to 3-inches of oil. Heat oil to 350° F.
  2. Remove tops of onions and gently peel. (Keep onion intact and do not remove onion layers)
  3. Arrange onions top side up and cross-cut each onion until there are 12 cuts even cuts. (Cut 3/4 of the way down each onion, leave bottom stem intact) Gently separate onion layers and spread onion out.
  4. Pour buttermilk in a bowl.
  5. Combine garlic powder, dry mustard, paprika, flour, pepper, onion powder and salt in a mixing bowl.
  6. Dip onions in buttermilk, shake off excess milk then dredge in flour mixture, shake off excess. Repeat milk and flour steps to double coat.
  7. Carefully place onions cut side down into hot oil and cook for 3 minutes. Spoon onions out then place back in oil cut side up and cook for an additional 2 minutes. Transfer onions to paper towels, season with salt and pepper and let drain. (Repeat with remaining onions)
Cooking Method: Deep Fry
Course: Side, appetizer

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