Peel each onion, trim the top off, and slice into 8 equal petals without cutting through the root end.

Submerge the onions in a bowl of ice water for 30 minutes to help the petals open up.

In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

In a separate bowl, beat the eggs with the milk until well combined.

Working with one onion at a time, dredge it in the seasoned flour, dip it into the egg mixture, and then coat it thoroughly with panko breadcrumbs.

Heat the vegetable oil in a deep fryer or heavy pot to 350°F (175°C).

Carefully lower the coated onions into the hot oil and fry in batches for 4–5 minutes, or until golden brown and crisp.

Transfer the fried onions to a paper towel–lined plate to drain excess oil.

In a bowl, whisk together the mayonnaise, sour cream, buttermilk, dried dill, dried parsley, garlic powder, and onion powder until smooth.

Serve the crispy mini bloomin’ onions hot with the creamy ranch dip on the side.