3 cups cornstarch
1 1/2 cups flour
2 teasp. garlic salt
2 teasp. paprika
1 teasp. salt
2 bottles or cans (12 oz. each) beer
Vegetable oil for deep-frying
Season flour, recipe follows
Creamy Chili Sauce, recipe follows
Make a batter by mixing cornstarch, flour, garlic salt, paprika, salt until well blended. Stir in beer. Mix well and set side. Heat oil in deep fryer to 375 deg to 400 deg.
Meanwhile, cut about 1/4 inch off the top of each onion to remove the skin. Slicing vertically through the top of each onion to about 1/2 inch from the base, divide each onion into quarter sections. Do not cut through the base.
Slice each quarter section vertically 4 more times. Gently spread slices apart to form petals. Remove some petals at the center of the "flower" to make room for dipping sauce.
Dip the cut onion into Seasoned Flour, shaking to remove any excess. Stir the reserved batter again to blend ingredients. Separate the floured "petals" and dip onion into beer batter to coat petals.
Gently lower batter-covered onion into deep fryer. Fry 1 1/2 minutes or until golden brown. Turn onion and continue frying to brown the other side. Remove to drain on paper towels.
Place fried onion upright in a shallow bowl. Serve hot with Creamy Chili Sauce in center of onion. Repeat procedure with remaining onions. Each onion makes 6 servings.
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1 pint mayonnaise
1 pint sour cream
1/2 cup bottled chili sauce
1/2 teasp. cayenne pepper
In blender or large jar, combine all ingredients. Blend to mix thoroughly. Makes 4 cups
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2 cups flour
4 teasp paprika
2 teasp garlic powder
1/4 teasp. cayenne pepper
1/2 teasp. freshly ground black pepper
In a one quart bowl, stir together all ingredients. Use to coat onions or other foods prior to adding batter coating (for deep-frying). Makes enough for 6 onions.
Barb Brown gave me this recipe - and said the seasoned flour was great for turning chicken strips in -before frying.