Ingredients
- Batter:
- 1/3 cup cornstarch
- 1 1/2 cups flour
- 2 teaspoons garlic , minced
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 24 ounces beer
- 4 Vidalia onions
- .........................
- Seasoned flour:
- 2 cups flour
- 4 teaspoons paprika
- 2 teaspoons garlic powder
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- .................................
- Creamy chili sauce:
- 1 pint mayonnaise
- 1 pint sour cream
- 1/2 cup tomato chili sauce
- 1/2 teaspoon cayenne
- ...............................
- Outback Dipping Sauce:
- 1/2 cup mayonnaise
- 2 teaspoons ketchup
- 2 teaspoons creamed horseradish
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon dried oregano
- 1 dash black pepper
- 1 dash cayenne
- .
Preparation
Step 1
1. Seasoned flour: combine flour, paprika, garlic powder, pepper and cayenne-mix well.
2. Creamy chili sauce: combine mayo, sour cream, chili sauce and cayenne-mix well.
3. Dipping Sauce: Blend everything together well and let sit for 2 hours-refrigerated- or overnight.
4. Batter: Mix cornstarch, flour and seasonings until well blended. Add beer and mix well.
5. Final Directions: Cut about ¾ 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 1½ minutes. Turn over and fry 1½ 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.