Mini Blooming Onions That Fight Post-Dinner Snack Guilt

Ever notice how most fried snacks feel like a cheat? Not these tiny blooming onions. They remind me of the smell of my dad’s garage — a little sweet, a little vegetal, with that crispy edge that makes your fingers sticky. But instead of guilt, there’s a weird satisfaction in how simple they are to make.

Right now, they matter because everyone’s chasing fun food that’s easy to share. No fuss, no long ingredient list. Just a handful of onions, some basic spices, and a quick fry. It’s the kind of treat you could whip up last minute, and suddenly, it feels like you’re sneaking a secret snack around the kids or friends.

Why I Love This Recipe (And You Will Too)

• I’ve cooked these at midnight when I needed a quick, satisfying bite — and they never disappoint.
• The crispy fluffs inside just burst in your mouth in a way that makes you forget about calories for a second.
• There’s something oddly nostalgic about biting into a mini onion and pretending it’s a fancy appetizer, even if it’s just for you alone.

Honestly, I probably have five more ideas for tweaking this, but let’s see if you actually make them first. Or don’t. That’s pretty much my kitchen anyway.

Mini Blooming Onions

These mini blooming onions are created by slicing small onions into a blossom shape and coating them in a seasoned batter. They are deep-fried until crispy and golden, resulting in a crunchy exterior with tender, sweet onion inside. The final dish has a crispy, textured shell with a fragrant, slightly vegetal aroma.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 180

Ingredients Equipment Method

Ingredients

  

• 4 small onions preferably small onions, peeled
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper optional, for heat
• 1 cup buttermilk
• 2 cups vegetable oil

Equipment

• Chef’s knife
• Deep fryer or heavy-bottomed pot
• Wire rack
• Mixing bowls
• Whisk

Method

 

1. Start by peeling the small onions and trimming the root ends, then make a shallow cut through the stem to help them blossom.
2. Place each onion cut-side down on a cutting board and slice about 1/4 inch from the top, then make vertical cuts down into the onion, almost all the way to the root but leave the base intact.
3. Gently spread the onion layers outward to form a blossom, being careful not to tear the layers apart.
4. In a mixing bowl, whisk together the flour, paprika, garlic powder, and cayenne spice to create the seasoned coating.
5. In a separate bowl, pour in the buttermilk, which will be used to dip the onions before coating.
6. Dip each onion blossom into the buttermilk, ensuring it is coated thoroughly, then dredge it in the seasoned flour mixture, pressing gently to adhere.
7. Repeat the dipping and coating process once more for an extra crispy crust, if desired.
8. Heat vegetable oil in a deep fryer or heavy-bottomed pot over medium-high heat until it reaches about 350°F (175°C).
9. Carefully lower the coated onions into the hot oil, blossom side up, and fry for about 3-4 minutes per batch, until golden brown and crispy.
10. Use a slotted spoon to transfer the fried onions to a wire rack set over paper towels to drain excess oil.
11. Repeat the frying process with remaining onions, ensuring the oil stays at the right temperature.
12. Once all onions are fried and drained, serve immediately with your favorite dipping sauces for a crunchy, savory treat.

Plus, they’re tiny. So you can crush a few without feeling like you need a nap afterwards. Anyway, maybe I’ll stop rambling and actually get to the frying part now. Or not. Depends if I want to burn garlic again tonight.