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Crispy Deep Fried Onion Balls with Cajun Ranch Sauce

Crispy Deep Fried Onion Balls with Zesty Cajun Ranch Sauce

Enjoy these crispy deep fried onion balls served with zesty Cajun ranch sauce for a delightful snack that will impress your guests.
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 3 minutes
Total Time 30 minutes
Servings: 4 balls
Course: Snacks
Cuisine: American
Calories: 150

Ingredients
  

For the Onion Balls
  • 2 cups Yellow onions Finely diced
  • 1 cup All-purpose flour Gluten-free flour can be used
  • 1 tbsp Baking powder
  • 1 tsp Salt Adjust for lower sodium
  • 1/2 tsp Black pepper Adjust based on preference
  • 1 tsp Garlic powder Fresh garlic can be used
  • 1 tsp Paprika
  • 1 cup Milk Use plant-based for dairy-free
  • Vegetable oil for deep frying Can replace with canola or peanut oil
For the Cajun Ranch Sauce
  • 1 cup Ranch dressing Choose a quality brand
  • 1 tbsp Cajun seasoning Adjust for spice level
  • 2 tbsp Fresh parsley Optional for garnish

Equipment

  • Deep fryer or heavy pot
  • Mixing Bowl
  • Slotted spoon

Method
 

Instructions
  1. Heat the oil in a deep fryer or a heavy pot to 350°F (175°C) and prepare a plate lined with paper towels.
  2. Finely dice the yellow onions and pat them dry with a paper towel.
  3. Combine onions with flour, baking powder, salt, black pepper, garlic powder, and paprika in a bowl. Gradually mix in milk to form a thick batter.
  4. Drop spoonfuls of the onion mixture into the hot oil without overcrowding. Fry for 3-4 minutes until golden brown.
  5. Mix ranch dressing with Cajun seasoning in a small bowl and adjust to taste. Serve as a dipping sauce.

Nutrition

Serving: 1ballCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 25mgIron: 1mg

Notes

For leftovers, store in an airtight container in the fridge for up to 3 days. To reheat, use an air fryer for crispiness.

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