| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Copycat |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Cornstarch; more if needed |
| 1 1/2 |
c |
Flour |
| 2 |
ts |
Garlic; minced |
| 2 |
ts |
Paprika |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 24 |
oz |
Beer |
| 4 |
|
Vidalia or texas sweet;; (4 to 6) onions; 4" diameter |
| 2 |
c |
Flour |
| 4 |
ts |
Paprika |
| 2 |
ts |
Garlic powder |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Cayenne |
| 1 |
pt |
Mayonnaise |
| 1 |
pt |
Sour cream |
| 1/2 |
c |
Tomato chili sauce |
| 1/2 |
ts |
Cayenne |
INSTRUCTIONS
SEASONED FLOUR
CREAMY CHILI SAUCE
Mix cornstarch, flour and seasonings until well blended. Add beer, mix
well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16
vertical wedges but do not cut through bottom root end. Remove about 1" of
petals from center of onion. Dip onion in sesoned flour and remove excess
by shaking. Separate petals to coat thoroughly with batter. Gently place in
fryer basket and deep-fry at 375 to 400~ 1-1/2 minutes. Turn over and fry
1-1/2 minutes longer or until golden brown. Drain on paper towels. Place
onion upright in shallow bowl and remove center core with circular cutter
or apple corer. Serve hot with Creamy Chili Sauce.
SEASONED FLOUR- Combine flour, paprika, garlic powder, pepper and cayenne
and mix well.
CREAMY CHILI SAUCE-Combine mayo, sour cream, chili sauce and cayenne and
mix well.
Source Outback Steak House, Miami, FL.
Posted to TNT Recipe List by Blurryeyed@aol.com on May 11, 1997
Posted to TNT Recipes Digest, Vol 01, Nr 914 by Lou Parris
<lbparris@earthlink.net> on Jan 02, 1998
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