What makes a Bloomin Onion more festive than classic onion rings? The basics are exactly the same, namely, breaded and deep-fried onion. The most dramatic difference is in the presentation. We do eat with our eyes first.
This is a large recipe, so feel free to reduce quantities for one onion blossom.
- 4 Vidalia or Texas sweet onions
- 1/3 cup cornstarch
- 1 1/2 cup flour
- 2 teaspoons garlic, minced
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 24 ounces beer
- 2 cups flour
- 4 teaspoons paprika
- 2 teaspoons garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Creamy Chili Sauce:
- 1 pint mayonnaise
- 1 pint sour cream
- 1/2 cup chili sauce
- 1/2 teaspoon cayenne pepper
In advance, prepare the Creamy Chili Sauce by combining all ingredients and mixing well. Cover and refrigerate overnight.
For the batter, mix cornstarch, flour, and seasonings until well blended. Add beer, mix well.
In separate bowl, prepare the seasoned flour by combining flour and spices. Mix well.
To prepare the onions, cut about 3/4″ off top of onion and peel. Cut 12 to 16 vertical wedges into each onion, but do not cut through bottom root end. Remove about 1″ of petals from center of onion.
Dip onion in seasoned flour and remove excess by shaking.
Separate petals and dip in batter to coat thoroughly.
Gently place in fryer basket and deep-fry at 375 to 400 degrees F for 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes. Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular cutter or apple corer.
Serve hot with Creamy Chili Sauce.