Start by peeling the small onions and trimming the root ends, then make a shallow cut through the stem to help them blossom.
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.
Gently spread the onion layers outward to form a blossom, being careful not to tear the layers apart.
In a mixing bowl, whisk together the flour, paprika, garlic powder, and cayenne spice to create the seasoned coating.
In a separate bowl, pour in the buttermilk, which will be used to dip the onions before coating.
Dip each onion blossom into the buttermilk, ensuring it is coated thoroughly, then dredge it in the seasoned flour mixture, pressing gently to adhere.
Repeat the dipping and coating process once more for an extra crispy crust, if desired.
Heat vegetable oil in a deep fryer or heavy-bottomed pot over medium-high heat until it reaches about 350°F (175°C).
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.
Use a slotted spoon to transfer the fried onions to a wire rack set over paper towels to drain excess oil.
Repeat the frying process with remaining onions, ensuring the oil stays at the right temperature.
Once all onions are fried and drained, serve immediately with your favorite dipping sauces for a crunchy, savory treat.
