Outback Style Blooming Onions
Source of Recipe
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List of Ingredients
For the Seasoned Flour:
2 cups all-purpose flour
1/4 teaspoon cayenne pepper
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon black pepper
For the Dipping Sauce:
½ cup mayonnaise
2 teaspoons creamed horseradish
¼ teaspoon salt
2 teaspoons ketchup
¼ teaspoon paprika
1/8 teaspoon dried oregano
Cayenne, to taste
Pinch of black pepper
For the Batter:
4 sweet onions (eg Vidalia)
1½ cups all-purpose flour
1/3 cup cornstarch
24 ounces beer
2 minced garlic cloves
2 teaspoons paprika
1 teaspoon salt
1 teaspoon black pepperRecipe
1. Combine the flour with the cayenne, garlic, paprika and black pepper to make the seasoned flour.
2. Blend the dipping sauce ingredients and refrigerate for at least 2 hours.
3. Combine the flour and cornstarch with the batter seasonings until well mixed then stir in the beer.
4. Cut ¾-inch off the top of each onion and remove the peel.
5. Cut each onion into about 14 lengthwise wedges without
cutting all the way through the root.
6. Remove about 1 inch of ‘petals’ from the middle of the onion. If it’s too tight, you can soak the onion in cold water for a couple of hours to help it open up. If you do this it’s important to drain it really well.
7. Dip the prepared onions into the seasoned flour.
8. Shake any excess off gently.
9. Separate the petals and coat the onions well in the batter.
10. Fill a deep fryer with oil and heat it to between 375 and 400 degrees F.
11. Add the onions and fry for 1½ minutes.
12. Turn it over carefully and cook for 1½ minutes more or until golden.
13. Lift the Outback Style Blooming Onions out of the fryer, drain on paper towels and serve with the dipping sauce.
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