Ingredients
+Mixture
° 1/3 cup cornstarch
° 1 1/2 cups flour
° 2 teaspoons minced garlic
° 2 teaspoons paprika
° 1 teaspoon salt
° 1 teaspoon pepper
° 24 oz beer
° ° 4 Vidalia onions
seasoned flour
° 2 cups flour
° 4 teaspoons paprika
° 2 teaspoons garlic powder
° 1/2 teaspoon pepper
° 1/4 teaspoon cayenne pepper
Outback dipping sauce
° 1/2 cup mayonnaise
° 2 teaspoons ketchup
° 2 teaspoons of horseradish
° 1/4 teaspoon paprika
° 1/4 teaspoon salt
° 1/8 teaspoon dried oregano
° pinch of black pepper
° 1 dash cayenne
* Preparation :
Step 1
1. For the seasoned flour, combine the flour, paprika, garlic powder, pepper and cayenne, mixing well.
2. For dip sauce - blend everything well & refrigerate for 2 hours or overnight.
3. For mixture - blned cornstarch, flour // spices to well combined.
4. Add beer and mix well.
5. Cutting about 3/4 inch from top of the onion // peel.
6. Cutting onions 12-16 vertical wedges but do not cut lower root end.
7. Remove about 1 inch of petals from the center of the onion (you can place the sliced onion in cold water for a few hours to help "open" it - just make sure to drain it well).
8. Dip in the seasoned flour and shake gently to remove excess.
9. detach petals to coat well with mixture.
10. Gently place in skillet basket and fry thoroughly at 375-400 for 1 1/2 minutes.
11. Flip and fry 1 1/2 minutes or until golden brown.
12. Drain on paper towels.
Enjoy !
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