ingredients
canola oil
1 huge onion
Chili-Horseradish Dipping Sauce
1 cup mayonnaise
1 cup sour cream
1/4 cup prepared chili sauce
1/4 teaspoon red pepper cayenne
two tablespoons horseradish sauce
Seasoned Flour
1 cup flour
2 teaspoons paprika
1 teaspoon sugar
1 teaspoon garlic clove powder
1/2 teaspoon pepper
Onion Batter
3/4 cup flour
1 teaspoon garlic clove powder
1 tablespoon paprika
3/4 teaspoon pepper
1/8 teaspoon red pepper cayenne
1 1/2 cup corn starch
1/2 teaspoon salt
1 teaspoon garlic clove salt
12 ounces beer
directions
Mix mayonnaise, sour cream, chili sauce, red pepper cayenne and horseradish sauce inside a medium mixing bowl until well combined. Refrigerate until prepared to serve.
Heat the oil inside a deep fryer or large stock pot to 375-400 levels F.
Prepare the seasoned flour mix by mixing flour with garlic clove powder, paprika, sugar and pepper inside a large mixing bowl. Whisk seasonings and flour to include well.
Slice 3/4 inch from the root finish from the onion. Make 12-16 slices in to the trimmed finish your clockwise manner. Don't cut completely with the onion, departing a good inch of uncut onion close to the opposite root finish.
Remove about 1 " from the center petals from each onion. Chuck the ball onions within the seasoned flour to coat well. Peel back the petals slightly to permit the flour to achieve in between each petal, but don't remove.
Combine remaining flour, paprika, pepper, corn starch, salt, garlic clove salt and beer inside a second large mixing bowl. Whisk well until smooth.
Dip the floured onion within the batter. Allow excess batter to drip from the onion.
Make use of a fryer basket to softly put the battered onions, individually, in to the herbal. Prepare for around 90 seconds, switch and prepare for the next 90 seconds.
Transfer onion to some plate lined with paper towel to empty.
Put on an amount platter and insert the cup of dipping sauce in the heart of the onion.
