Blooming Onion (Outback style)

Blooming Onion (Outback style)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Batter - Mix cornstarch, flour and seasonings until well blended. Add beer and mix well.

  • cup cornstarch

  • cups flour

  • 2

    teaspoons garlic, minced

  • 2

    teaspoons paprika

  • 1

    teaspoon salt

  • 1

    teaspoon pepper

  • 24

    ounces beer

  • Seasoned flour – combine and mix well.

  • 2

    cups flour

  • 4

    teaspoons paprika

  • 2

    teaspoons garlic powder

  • ½

    teaspoon pepper

  • ¼

    teaspoon cayenne

  • Creamy Chili sauce – mix well

  • 1

    pint mayonnaise

  • 1

    pint sour cream

  • ½

    cup tomato chili sauce

  • ½

    teaspoon cayenne

  • Outback Dipping Sauce – blend everything together well and let sit for 2 hours refrigerated or overnight.

  • ½

    cup mayonnaise

  • 2

    teaspoons ketchup

  • 2

    teaspoons creamed horseradish

  • ¼

    teaspoon paprika

  • ¼

    teaspoon salt

  • teaspoon dried oregano

  • 1

    dash black pepper

  • 1

    dash cayenne

  • 4

    Vidalia Onions

Directions

Cut about 3/4 inch off top of onion and peel. Cut into onion 12-16 vertical wedges but do not cut through bottom root end. 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). Dip in seasoned flour and gently shake to remove excess. Separate petals to coat thoroughly with batter. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes. Turn over and fry 1 1/2 minutes more or until golden brown. Drain on paper towels. Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer. Serve hot with chili sauce and dipping sauce.


Nutrition

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