Onion Chrysanthemuns

by Kathleen Morrison

Servings: 12 servings

INGREDIENTS

6 onions, at least 4 inches in diameter
Vegetable oil for deep-frying

Seasoned flour:
2 cups all-purpose flour
4 tsp. paprika
2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. cayenne pepper

Batter:
3 cups cornstarch
1-1/2 cup all-purpose flour
2 tsp. garlic powder
2 tsp. paprika
1 tsp. salt
1 tsp. pepper
24 oz. beer

Dipping sauce:
2 cups mayonnaise
2 cups sour cream
1/2 cup chili sauce
1/2 tsp. cayenne pepper

INSTRUCTIONS

Combine seasoned-flour ingredients in a bowl. In another bowl, combine batter ingredients, stirring frequently. Cut about 3/4 inch from the top of each onion, then cut onions into 12 to 16 vertical wedges; don't cut through the root end.

Dip the cut onion in the seasoned flour and shake to remove excess flour. Separate petals and coat well with batter. Deep-fry in vegetable oil at 375° to 400°F degrees for 1-1/2 minutes; turn over and fry 1-1/2 minutes longer, or until golden brown all over. Place in shallow serving bowl with center onion core removed.

Combine the sauce ingredients and warm over low heat, stirring with a whisk. Serve dipping sauce with the onions.

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