Categories: Appetizers
Ingredients
- Blossom Ingredients
- Canola oil
- 2-3 extra large onions
- .
- Chili-Horseradish Dipping Sauce
- 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
Directions
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Heat the oil in a deep fryer or large stock pot to 375-400 degrees Fahrenheit.
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Mix mayonnaise, sour cream, chili sauce, cayenne pepper and horseradish sauce in a medium mixing bowl until well combined.Divide sauce among small condiment cups. Refrigerate until ready to serve.
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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.
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Slice 3/4 inch off the root end of each 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.
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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.
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Combine remaining flour, paprika, pepper, cornstarch, salt, garlic salt and beer in a second large mixing bowl. Whisk well until smooth. Dip the floured onions in the batter. Allow excess batter to drip off each onion.
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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 onions 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 each onion.