Ingredients
+To beat
°1/3 cup cornstarch
°1 1/2 cup flour
°2 teaspoons garlic, minced
°2 teaspoons of paprika
°1 teaspoon of salt
°1 teaspoon of pepper
°24 ounces of beer
°4 vidalia onions
°Seasonal flour
°2 cups flour
°4 teaspoons of paprika
°2 teaspoons garlic powder
°1/2 teaspoon of pepper
°1/4 teaspoon cayenne pepper
+Outback Dip
°1/2 cup mayonnaise
°2 teaspoons of ketchup
°2 teaspoons horseradish cream
°1/4 teaspoon paprika
°1/4 tsp salt
°1/8 teaspoon dried oregano
°1 dash of black pepper
°1 dash of cayenne
*Preparation
Step 1
1. for the seasoned flour – combine flour, paprika, garlic powder, pepper and cayenne pepper – mix well.
2. For the dip – Mix everything well and refrigerate for 2 hours or overnight.
3. For the dough – Mix cornstarch, flour and seasonings until well blended.
4. Add the beer and mix well.
5. Cut off about 3/4 inch from the top of the onion and peel it.
6. Cut the onion into 12-16 vertical wedges, but do not cut off the bottom end of the root.
7. Removing about 1 inch petals from center of onion (you can place the cut onions in cold water for a few hours to “open” them up – just be sure to drain well).
8. Dip in seasoned flour and shake gently to remove excess.
9. Separate the petals to coat them well with the batter.
10. Carefully place in a deep fryer basket and fry at 375-400 for 1 1/2 minutes.
11. Flip and fry 1 1/2 minutes longer or until golden brown.
12. Drain on absorbent paper.
Enjoy !