| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Copycat |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Cornstarch; more if needed |
| 1 1/2 |
c |
Flour |
| 2 |
ts |
Garlic; mince |
| 2 |
ts |
Paprika |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 24 |
oz |
Beer |
| 4 |
|
Sweet Vidalia Onions |
| 2 |
c |
Flour |
| 4 |
ts |
Paprika |
| 2 |
ts |
Garlic powder |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Cayenne Creamy chili sauce |
| 1 |
pt |
Mayonnaise |
| 1 |
pt |
Sour cream |
| 1/2 |
c |
Tomato chili sauce |
| 1/2 |
ts |
Cayenne |
INSTRUCTIONS
Recipe by: Outback Steak House 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 seasoned 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 MM-Recipes Digest V3 #242
Date: Thu, 5 Sep 1996 04:27:31 PST
From: jlewis1@juno.com (Julie L. Lewis)
A Message from our Provider:
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