If you are an onion lover like I am, this is going to make your day! Enjoy!
Total Time: 24 mins
Prep Time: 20 mins
Cook Time: 4 mins
Creamy Chili sauce
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne
combine flour, paprika, garlic powder, pepper and cayenne-mix well.
Creamy chili sauce
combine mayo, sour cream, chili sauce and cayenne-mix well.
Blend everything together well and let sit for 2 hours-refidgerated- or overnight.
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.