Bloomin Onion

[Roxy]

Bloomin Onion:

 

1/3 cup cornstarch

1-1/2 cups flour

2 tsp. garlic, minced

2 tsp. paprika

1 tsp. salt

2 tsp. pepper

12-oz. can beer

4 Vidalia or Texas Sweet Onion

 

 

Seasoned Flour:

 

2 cups flour

4 tsp. paprika

2 tsp. garlic powder

1/2 tsp. pepper

1/2 Cayenne Pepper

 

Combine and mix well.

 

Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Cut about 3/4″ off top of onion and peel. Cut into onion 12 to 16 vertical wedges but do not cut through bottom root end. Remove about 1″ of petals from center of onion. You may want to separate the onion petals slightly, do not do this too much, you will destroy the onion. Dip onion in seasoned flour removes excess by shaking. Separate petals to coat thoroughly with batter. Dip in batter. Dip in flour mixture again. Gently place in fryer basket and deep-fry at 375 to 400 degrees for 1-1/2 minutes. Turn over, and fry an additional 1-1/2minutes. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.

 

Creamy Chili Sauce:

 

2 cups mayonnaise

 

2 cups sour cream

 

1/2 cup tomato-based Chili Sauce

 

1/2 tsp. Cayenne Pepper

 

In a mixing bowl, combine the mayonnaise, sour cream, tomato-based Chili Sauce and Cayenne Pepper. Mix the ingredients well.