Ingredients
canola oil, for deep frying
3 extra large onions, preferrably white or yellow
1 cup mayonnaise
1 cup sour cream
¼ cup prepared chili sauce
¼ tsp cayenne pepper
2 tbsp horseradish sauce
1 cup flour
2 tsp paprika
⅛ tsp cayenne pepper
1 tsp garlic powder
½ tsp black pepper
¾ cup flour, all purpose or cake flour
1 tsp paprika
¾ tsp pepper
⅛ tsp cayenne pepper
1½ cup cornstarch
½ tsp salt
1 tsp garlic salt
12 oz beer, cold
Preparation
Mix mayonnaise, sour cream, chili sauce, cayenne pepper and horseradish sauce in a medium mixing bowl until well combined.
Divide sauce among small condiment cups.
Refrigerate until ready to serve.
Heat the oil in a deep fryer or large stock pot to 375 to 400 degrees F.
Prepare the seasoned flour mix by combining flour with garlic powder, paprika, cayenne pepper and pepper in a large mixing bowl.
Mix seasonings and flour to incorporate well.
Slice ¾-inch off the root end of each onion.
Make 8 to 12 slices into the trimmed end working in a clockwise manner.
Do not cut completely through the onion, leaving about an inch of uncut onion near the opposite root end.
Remove about 1 inch of the center petals from each onion.
Toss the onions in the seasoned flour to coat well.
Peel back the petals slightly to allow the flour to reach between each petal, but do not remove.
Combine remaining flour, paprika, pepper, cornstarch, salt, garlic salt and beer in a second large mixing bowl.
Whisk well until smooth.
Dip the floured onions in the batter.
Allow excess batter to drip off each onion.
Use a fryer basket to carefully place the battered onions, one at a time, into the hot oil. Cook for about 90 seconds, flip and cook for an additional 90 seconds.
Transfer onions to a plate lined with a paper towel to drain.
Place on a serving platter. You may insert the cup of dipping sauce in the center of each onion. Enjoy!
