Blooming onion


3 cups cornstarch
1 1/2 cups flour
2 tsp garlic salt
2 tsp paprika
1 tsp salt
1 tsp pepper
24 oz beer
4 – 6 colossal onions 4″ dia or lgr
Seasoned flour, as needed

1 qt creamy chili sauce

How to prepare

Mix cornstarch, flour and seasonings until well blended; add beer, mix well. Cut about 3/4″ off top of onion, peel onion. Cut into onion 12 – 16 vertical wedges, but do not cut through bottom [root end]. Remove about 1″ of “petals” from center of onion. Dip cut onion in seasoned flour and remove excess by shaking; dip in batter and remove excess by gently shaking. Separate petals to coat thoroughly with batter; mix batter after standing to blend ingredients. Gently place onion in fryer basket and deep fry at 375 – 400o for 1 1/2 minutes; turn over and fry a 1 – 1 1/2 minutes longer or until golden brown. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer; serve hot with sauce.
Seasoned flour: combine 2 cups flour, 4 tsp paprika, 2 tsp garlic power, 1/2 tsp pepper, and 1/4 tsp cayenne pepper; mix well.

Creamy chili sauce
Combine 1 pint each mayonnaise and sour cream, 1/2 cup chili sauce and 1/2 tsp cayenne pepper. Optionally add 1/4 cup horseradish.

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