Prep 10 mins
Cook 10 mins
These are yummy!! I use the same recipe to make Fried Stuffed Jalapenos. This recipe is from HEB Grocery, it a store here in Texas!!
- 2 large texas sweet onions or 2 large vidalia onions
- 1 1⁄2 cups flour
- 1⁄2 cup cornmeal
- 2 1⁄2 teaspoons seasoning salt
- 2 cups buttermilk
- 1 quart canola oil, for frying
- Peel onions and cut each one into 12 wedges. Leave wedges attached at its root.
- Soak onion in cold water for 1-2 hours until each wedge fans out and seperates its layers.
- Remove onion wedges and place on paper towels to drain.
- Combine flour, cornmeal and seasonings in a bowl. In another bowl, pour buttermilk.
- Heat oil to 375.
- Dip onion wedge in buttermilk and then flour mix. Shake off excess. Carefully drop in oil.
- Fry about 4-5 wedges at a time for about 3-5 minutes.
- Drain on paper towels.
- **The original recipe calls for Fajita Seasonings, but it would not let me enter it. But I guess you could use whatever seasonings you wanted.
I had lots of buttermilk left so made a batch of buscuits, breading did not seem to stick for some reason. I shook off the excess and carefully put in the hot oil.The onion wedges were dry and fanned, before breading.Perhaps it was a mistake for that much buttermilk. I will try again but it was like frying fresh onions with a tad of flour and seasoning.