Adapted from an Outback Steakhouse recipe
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
24 ounces beer
4 Vidalia onions
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
Creamy Chili Dipping Sauce
½ pint parve sour cream like Tofutti Brand
1/4-cup tomato chili sauce
1/2-teaspoon cayenne pepper
Outback Dipping Sauce
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne pepper
For the Flour
Combine seasoned flour ingredients and whisk together
For the dipping sauce and the creamy chili sauce, combine ingredients for each and refrigerate a few hours or overnight
For the Batter
Mix cornstarch, flour and seasonings until well blended.
Add beer and mix well.
Cut about 3/4 inch off the top of onion and peel.
Cut 12-16 vertical wedges but do not cut through bottom root end.
Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up – drain well when ready to use.)
Gently separate petals and dip onions in seasoned flour. Gently shake to remove excess. Coat well with batter.
Heat oil to 375 in a fryer basket or deep pot and deep fry at 375-400 for 1 1/2 – 2 minutes.Turn over and fry 1 1/2 minutes more or until golden brown.
Drain on paper towels.
Serve hot with either or both dipping sauces.
Recipe: Kosher, meat, appetizer