Copy Cat "Outback's" Bloomin Onion

Copy Cat "Outback's" Bloomin Onion

Batter:

1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 vidalia onions

Seasoned flour:
 
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne

Outback Dipping Sauce:
 
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne

Directions:
 

• Seasoned flour-combine flour, paprika, garlic powder, pepper and cayenne-mix well.

• Dipping sauce - Blend everything together well and refrigerate for 2 hours or overnight.

• Batter -Mix cornstarch, flour and seasonings until well blended.

• Add beer and mix well.

• Cut about 3/4 inch off top of onion and peel.

• Cut into onion 12-16 vertical wedges but do not cut through bottom root end.

• Remove about 1 inch of petals from center of onion (place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).

• Dip in seasoned flour and gently shake to remove excess.

• Separate petals to coat thoroughly with batter.

• Gently place in a fryer basket and deep fry at 375-400 for 1-1/2 minutes.

• Turn over and fry 1-1/2 minutes more or until golden brown.

• Drain on paper towels.

• Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.

• Serve hot with dipping sauce.

Enjoy...