Texas Roadhouse Cactus Blossom

By sassy47

Ingredients

• Chili-Horseradish Dipping Sauce:
• canola oil
• 1 extra large onion
• 1 cup mayonnaise
• 1 cup sour cream
• 1/4 cup prepared chili sauce
• 1/4 teaspoon cayenne pepper
• 2 tablespoons horseradish sauce
• Seasoned Flour:
• 1 cup flour
• 2 teaspoons paprika
• 1 teaspoon sugar
• 1 teaspoons garlic powder
• 1/2 teaspoon black pepper
• Onion Batter:
• 3/4 cup flour
• 1 teaspoons garlic powder
• 1 tablespoon paprika
• 3/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1 1/2 cups cornstarch
• 1/2 teaspoon salt
• 1 teaspoon garlic salt
• 12 ounces beer

Preparation

Step 1

Mix mayonnaise, sour cream, chili sauce, cayenne pepper and
horseradish sauce in a medium mixing bowl until well combined.
Refrigerate until ready to serve.

Heat the oil in a deep fryer or large stock pot to 375-400 degrees
Fahrenheit.

Prepare the seasoned flour mix by combining flour with garlic
powder, paprika, sugar and pepper in a large mixing bowl. Whisk
seasonings and flour to incorporate well.

Slice 3/4 inch off the root end of the onion.

Make 12-16 slices into the trimmed end working in a clockwise
manner. Do not cut completely through the onion, leaving about an
inch of uncut onion near the opposite root end.

Remove about 1 inch of the center petals from each onion.

Toss the onions in the seasoned flour to coat well. Peel back the
petals slightly to allow the flour to reach between each petal, but
do not remove.

Combine remaining flour, paprika, pepper, cornstarch, salt, garlic
salt and beer in a second large mixing bowl. Whisk well until
smooth.

Dip the floured onion in the batter. Allow excess batter to drip
off the onion.

Use a fryer basket to carefully place the battered onions, one at a
time, into the hot oil. Cook for about 90 seconds, flip and cook
for an additional 90 seconds.
Transfer onion to a plate lined with paper towel to drain.

Place on a serving platter and insert the cup of dipping sauce in
the center of the onion.