Carefully remove the papery skin from the cipollini onions. Make vertical cuts in each onion, creating petal-like sections, but keep the base intact.

Submerge your cut onions in a bowl of buttermilk for about 15 minutes.

Dredge the soaked onions in a seasoned flour mixture until fully coated.

In a deep skillet, heat oil to 350°F (175°C).

Carefully place the onions in the hot oil with the cut side down. Fry for 3-4 minutes until golden brown, then flip and fry for another 3-4 minutes until perfectly crisp.

Use a slotted spoon to remove the fried onions from the oil. Drain them on paper towels, and season with salt and pepper.

Serve hot, accompanied by dipping sauce.