Bloomin’ Onion

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Bloomin’ Onion

Bloomin’ Onion

Bloomin’ Onion



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

Creamy Chili sauce

1 pint mayonnaise

1 pint sour cream

1/2 cup tomato chili sauce

1/2 teaspoon cayenne

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


Seasoned Flour

Combine flour, paprika, garlic powder, pepper and cayenne,mix well.

Creamy Chili Sauce

Combine mayo, sour cream, chili sauce and cayenne-mix well.

Dipping Sauce

Blend everything together well and let sit for 2 hours in fridge or overnight.

For the 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 (You can 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 chili sauce and dipping sauce.

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