Outback Steakhouse Blooming Onion

Outback Steakhouse Blooming Onion.

4 Vidalia or Texas Sweet Onions

Batter:
1/3 Cup Cornstarch
1 1/2 Cup Flour
2 tsp. Garlic - minced
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz. Beer
Seasoned Flour:
2 Cup Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper
Mix cornstarch, flour, and seasonings until well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges, but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in
seasoned flour and remove excess by shaking. Separate petals and
dip in batter to coat thoroughly. Gently place in fryer basket and
deep-fry at 375 to 400 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.
Creamy Chili Sauce:
1 pint Mayonnaise
1 pint Sour cream
1/2 Cup Chili sauce
1/2 tsp. Cayenne pepper