Instructions

• Peel the cipollini onions and carefully trim the root ends slightly to keep them intact.
• Make several vertical cuts around each onion, stopping ¼ inch from the root to create a blooming shape.
• Place onions in a bowl and soak in buttermilk for at least 20 minutes.
• In another bowl, mix flour, garlic powder, onion powder, smoked paprika, salt, dry mustard, and black pepper.
• Remove onions from buttermilk, dredge in flour mixture, coating well.
• Let coated onions rest for 10 minutes to allow flour to adhere.
• Heat oil in a deep fryer or pot to 350°F.
• Fry onions a few at a time, cut side down, for 2-3 minutes until golden.
• Flip and fry 1-2 more minutes to crisp fully.
• Drain on paper towels and serve warm with dipping sauce.