Battered Onion Bloom Appetizer
Beer Batter
- 3 cups Cornstarch
- 1 ½ cups Flour (#100050)
- 2 tsp. Garlic Salt (#450335)
- 2 tsp. Paprika (#450419)
- 1 tsp. Salt (#110600)
- 1 tsp. Pepper (#450441)
- 24 oz. Beer
Seasoned Flour
- 2 cups Flour (#100050)
- 4 tsp. Paprika (#450419)
- 2 tsp. Garlic Powder (#450322)
- ½ tsp. Pepper (#450441)
- ¼ tsp. Cayenne Pepper (#450418)
- 6 colossal Onions (4-inch diameter or larger)
- Oil, as needed
- Creamy Chili Sauce (recipe follows)
Directions
- For beer batter: Combine cornstarch, flour and seasonings. Add beer; mix well
- For seasoned flour: Combine ingredients and mix well.
- Cut about 3/4-inch off top of onions and peel. Cut into 12 to 16 vertical wedges, but do not cut through bottom (root end) of the onions. Remove about 1-inch of petals from center of onion. Soak cut onions in ice water 10 to 15 minutes. If onion petals do not separate and bloom, cut petals slightly deeper.
- Dip cut onion in seasoned flour mixture and remove excess by shaking; dip into batter and remove excess by gently shaking. Separate petals to coat thoroughly with beer batter. Gently place onion in flyer basket and deep-fat fry at 375-degrees F for 1 to 1-1/2 minutes. Turn over and fry an additional 1 to 1-1/2 minutes longer until golden brown. Repeat with remaining onions.
- Drain on paper towels. Place onion upright in shallow bowl and serve with Creamy Chili Sauce, if desired. Makes 6 blooms.
- Creamy Chili Sauce: Combine 1 pint mayonnaise, 1 pint dairy sour cream, 1/2 cup chili sauce, and 1/2 tsp. cayenne pepper. Spoon chili sauce into small cups. Place one cup in center of each bloom and serve. Makes 1 quart.