Ingredients
6 colossal onions, (4-inch diameter or larger)
Oil, as needed
Beer Batter (recipe follows)
Seasoned Flour (recipe follows)
Creamy Chili Sauce (recipe follows)
Beer Batter
3 cups cornstarch
1 1/2 cups flour
2 teaspoons garlic salt
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
Seasoned Flour
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
Directions
For Beer Batter, combine cornstarch, flour and seasonings. Add beer; mix well.
For Seasoned Flour, combine ingredients and mix well.
Cut about 3/4-inch off tops of onions and peel. Cut into 12 to 16 vertical wedges, but do not cut through bottom (root end) of the onions. Remove about 1 inch of “petals” from center of onion. Soak cut onions in ice water 10–15 minutes. If onion petals do not separate and “bloom,” cut petals slightly deeper.
Dip cut onion in seasoned flour mixture and remove excess by shaking; dip into batter and remove excess by gently shaking. Separate “petals” to coat thoroughly with beer batter. Gently place onion in fryer basket and deep-fat fry at 375 degrees for 1–1 1/2 minutes. Turn over and fry an additional 1–1 1/2 minutes longer until golden brown. Repeat with remaining onions.
Drain on paper towels. Place onion upright in shallow bowl and serve with Creamy Chili Sauce, if desired.
For creamy chili sauce, combine 1 pint mayonnaise, 1 pint dairy sour cream, 1/2 cup chili sauce, and 1/2 teaspoon cayenne pepper. Spoon chili sauce into small cups. Place one cup in center of each bloom and serve. Makes 1 quart.
Recipe Courtesy Of
The National Onion Association
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