Blooming Onion with Creamy Chili Sauce


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Simple appetizer with a very impressive presentation.

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  • Batter:
  • 1/3 C. cornstarch
  • 1 1/2 C. flour
  • 2 tsp. minced garlic
  • 2 tsp. paprika
  • 1 tsp. salt
  • 2 tsp. pepper
  • 1 1/2 C. beer
  • 4 Vidalia or other sweet onion
  • Flour Mix:
  • 2 C. flour
  • 4 tsp. paprika
  • 2 tsp. garlic powder
  • 1/2 tsp. pepper
  • 1/2 tsp. cayenne pepper
  • (Combine and mix well)
  • Creamy Chili Sauce:
  • 2 C. mayonnaise
  • 1 pint sour cream
  • 1/2 C. chili sauce
  • 1/2 tsp. cayenne pepper
  • (Combine and mix well)

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Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Cut about 3/4 inch off top of onion and peel. Cut onion into 12 to 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 and remove excess by shaking. Separate petals to coat thoroughly with batter. Dip in batter. Dip in flour mixture again. Gently place in fryer basket and deep-fry at 375 to 400 for 1 1/2 minutes. Turn over, and fry an additional 1 1/2 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.

Reviews (1)

  • I am curious as to why the need to turn over if in a deep fryer basket? The oil will completely surround the onion? It sounds difficult to get all the onion petals covered in between all the layers.

    Flag as inappropriate Sheryll_Rufus  |  December 30, 2009

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