Begin by peeling the sweet onions and trimming off the top 1/4 inch to create a stable base. Carefully cut each onion into 8-12 wedges, ensuring the bottom remains intact.

Place the prepared onions in a bowl filled with buttermilk and let them soak for 10-15 minutes.

In a separate bowl, combine all-purpose flour, seasoned breadcrumbs, paprika, garlic powder, cayenne pepper, salt, and black pepper. Whisk until well blended.

After soaking, remove onions from buttermilk and dredge in the flour mixture, ensuring all petals are covered.

Heat vegetable oil in a deep skillet to 350°F (175°C).

Carefully place the coated onions into the hot oil and fry for 3-4 minutes until golden brown.

In a mixing bowl, combine buttermilk, mayonnaise, garlic powder, dried dill, salt, and pepper to make the dipping sauce. Stir until well combined.

Serve the fried mini bloomin' onions alongside the creamy buttermilk ranch dip.