This dish can be served either as a side
dish or as an appetizer.
Steak House Bloomin' Onion
- Seasoned Flour:
2 cups all-purpose flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
-
- Batter:
- 1/3 cup cornstarch
1 1/2 cups all-purpose flour
1/2 teaspoon garlic powder
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper or to taste
3 cups (24 ounces) beer
4 to 6 Vidalia or Texas sweet onions
- Creamy Chili Sauce (recipe follows)
- Combine all ingredients for seasoned flour
and medium bowl, mixing well. Set aside.
- For batter, combine first six ingredients
until well blended. Stir in the beer, mixing well.
- Cut about 3/4-inch off top of each onion
and peel. Cut 12 to 16 vertical wedges without cutting through
the bottom root end. Remove about 1-inch of petals from the 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 (190
to 200*C) 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.
- Creamy Chili Sauce:
2 cups mayonnaise
2 cups sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne pepper
- Combine all ingredients and serve.
Makes 6 to 8 servings.
