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Blooming Onion Wedges


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  • Dip:
  • 1 onion, cut into 8 wedges
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne
  • 1 1/2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chipotle pepper
  • 1/2 cup mayonnaise
  • 1/2 teaspoon pepper



Step 1

Whisk together buttermilk and 2 eggs in a large bowl and set aside.
Dip all onion wedges in egg wash and let sit.
In a separate bowl, combine flour with garlic powder, cayenne, paprika, salt and pepper, tossing together to incorporate.
Heat 1-2 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until approximately 350º F. Oil is ready when it's shimmering and spits when water is dropped into it.
In a third bowl, whisk together mayo with milk, garlic powder, chipotle powder and pepper. Set aside.
Remove onion wedges from egg wash and shake off excess, then transfer to seasoned flour mixture and dredge onion completely.
Carefully lower dredge onion wedges into hot oil and fry on each side until golden brown.
Transfer to a paper towel-lined plate, then serve immediately, along with dip. Enjoy!

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