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Post by chief_cook2 on Nov 2, 2002 15:35:11 GMT -6
Batter- 1/3 cup cornstarch 1 1/2 cups flour 2t minced garlic 2t paprika 1t salt 2t pepper 11/2 cups beer 4 Vidalia or Texas Sweet Onion
FLOUR MIX- 2 cups flour 4t paprika 2t garlic powder 1/2t pepper 1/2t cayenne pepper (combine and mix well)
Creamy chili sauce- 2 cups mayo 1 pint sour cream 1/2 c chili sauce 1/2 t cayenne pepper (combine and mix well)
Mix cornstarch, flour and seasonings until well blended. Add beer, mix well. 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. Separate the onion petals just slightly, too much will destroy the onion. Dip onion in seasoned flour, remove excess by shaking. Separate petals to thoroughly coat coat petals with batter. Dip in batter. Dip in flour mixture again. Gently place in fryer basket ad deep fry @ 375- 400 degree's for 11/2 minutes. Turn over, and fry and additional 11/2 minutes. 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, or ranch sauce/ dressing
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