Outback Bloomin' Onion
1/3 Cup Cornstarch -- more if needed
1 1/2 Cups Flour
2 Teaspoons Garlic -- mince
2 Teaspoons Paprika
1 Teaspoon Salt
1 Teaspoon Pepper
24 Oz Beer
4 Vidalia/Texas Sweet Onions (4" diam.)
Seasoned Flour: -- as needed
2 Cups Flour
4 Teaspoons Paprika
2 Teaspoons Garlic powder
1/2 Teaspoon Pepper
1/4 Teaspoon Cayenne
1 Pt Mayonnaise
1 Pt Sour cream
1/2 Cup Tomato chili sauce
1/2 Tablespoon Cayenne
Mix cornstarch, flour and seasonings until well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in
seasoned flour and remove excess by shaking. Separate petals to coat
thoroughly with batter. Gently place in fryer basket and deep-fry at
375 to 400�F for 1-1/2 minutes.
Turn over and fry 1-1/2 minutes longer or until golden brown. Drain
on paper towels. Place onion upright in shallow bowl and remove
center core with circular cutter or apple corer. Serve hot with
Creamy Chili Sauce.
SEASONED FLOUR- Combine flour, paprika, garlic powder, pepper and
cayenne; mix well.
CREAMY CHILI SAUCE-Combine mayo, sour cream, chili sauce and cayenne
and mix well.