Prepare the Onions: Peel the sweet onions and cut off the top 1/4 inch. Create 8-12 vertical cuts down the onion, stopping about 1/2 inch from the bottom. Gently separate the petals to form a flower shape.

Soak in Buttermilk: Soak each onion in buttermilk for 10-15 minutes, ensuring they are fully submerged. Allow any excess to drip off.

Make the Coating Mixture: Combine flour, seasoned breadcrumbs, paprika, garlic powder, cayenne pepper (if using), salt, and pepper in a bowl. Mix well.

Coat the Onions: Dredge each soaked onion in the flour mixture, pressing gently to ensure the crumbs stick. Shake off any excess.

Heat the Oil: Heat vegetable oil to 350°F (175°C) in a deep skillet or fryer.

Fry the Onions: Lower each coated onion into the hot oil and fry for 3-4 minutes until golden brown. Remove and drain on paper towels.

Prepare the Creamy Ranch Dip: Combine buttermilk, mayonnaise, garlic powder, and dried dill in a bowl. Mix until smooth.

Serve & Enjoy: Arrange the fried onions on a platter alongside the creamy dip.