Ingredients
| 6 | onions, at least 4 inches in diameter | | Vegetable oil for deep-frying |
Seasoned flour
| 2 cups | all-purpose flour | | 1-1/3 tbsp. | 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 | fl. oz. beer |
Dipping sauce
| 2 cups | mayonnaise | | 2 cups | sour cream | | 1/2 cup | chili sauce | | 1/2 tsp. | cayenne pepper |
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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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