flower Onion.
INGREDIENTS
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1/3 cup cornstarch
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1 1/2 cups flour
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2 teaspoons garlic, minced
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2 teaspoons paprika
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1 teaspoon salt
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1 teaspoon pepper
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24 ounces beer
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4 vidalia onions (I use walla wallas here in Calgary)
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Seasoned flour
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2 cups flour
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4 teaspoons paprika
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2 teaspoons garlic powder
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1/2 teaspoon pepper
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1/4 teaspoon cayenne
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Creamy Chili sauce
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1 pint mayonnaise
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1 pint sour cream
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1/2 cup tomato chili sauce
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1/2 teaspoon cayenne
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Outback Dipping Sauce
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1/2 cup mayonnaise
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2 teaspoons ketchup
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2 teaspoons creamed horseradish
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1/4 teaspoon paprika
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1/4 teaspoon salt
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1/8 teaspoon dried oregano
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1 dash black pepper
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1 dash cayenne
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Directions:
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Alrighty-forthe seasoned flour
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Combine flour, paprika, garlic powder, pepper and cayenne-mix well.
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Creamychili sauce
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combine mayo, sour cream, chili sauce and cayenne-mix well.
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Dippingsauce
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Blend everything together well and let sit for 2 hours-refidgerated- or overnight.
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Andfor the batter
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Mix cornstarch, flour and seasonings until well blended.
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Add beer and mix well.
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Cut about 3/4 inch off top of onion and peel.
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Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
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Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help “open” them up — just make sure that you drain them well).
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Dip in seasoned flour and gently shake to remove excess.
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Seperate peatls to coat thoroughly with batter.
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Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
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Turn over and fry 1 1/2 minutes more or until golden brown.
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Drain on paper towels.
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Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
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Serve hot with chili sauce and dipping sauce.
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