1/3 c Cornstarch,more if needed
1 1/2 c Flour
2 t Garlic,mince
2 t Paprika
1 t Salt
1 t Pepper
24 oz Beer
4 Vidalia (Or Texas Sweet)
-Onions
=4 Inch Diameter
Seasoned Flour,,as needed
2 c Flour
4 t Paprika
2 t Garlic powder
1/2 t Pepper
1/4 t Cayenne
Chili Sauce
1 pt Mayonnaise
1 pt Sour cream
1/2 c Tomato chili sauce
1/2 T Cayenne
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 sesoned flour and
remove excess by shaking. Separate petals to coat thoroughly with batter.
Gently place in fryer basket and deep-fry at 375 to 400 for 1-1/2 minutes.Turn
over and fry 1-1/2 minutes longer or until golden brown. Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular cutter or
apple corer.
SEASONED FLOUR- Combine flour, paprika, garlic powder,
pepper and cayenne and mix well.
CREAMY CHILI SAUCE-Combine mayo, sour cream,
chili sauce and cayenne and mix well.
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