New week, new recipe!

Here’s one for a Bloomin’ Onion:

What you’ll need:

For Dipping Sauce

• 1/2 cup mayonnaise
• 2 tsp ketchup
• 2 tsp creamed horseradish
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/8 tsp dried oregano
• 1 dash black pepper
• 1 dash cayenne

For Seasoned flour

• 2 cups flour
• 4 tsp paprika
• 2 tsp garlic powder
• 1/2 tsp pepper
• 1/4 tsp cayenne

For Batter

• 1/3 cup cornstarch
• 1 1/2 cups flour
• 2 tsp garlic, minced
• 2 tsp paprika
• 1 tsp salt
• 1 tsp pepper
• 24 oz beer
• 4 Vedalia onions

Directions:

1. Mix all ingredients for dipping sauce well, cover and place in refrigerator for at least two hours.
2. Combine all ingredients Seasoned Flour – mix well.
3. Mix all dry ingredients for batter – until blended.
4. Add beer to dry mixture and mix well.
5. Take each onion and cut about 3/4 inch off top then peel.
6. Cut onion into 12-16 vertical wedges. Be careful not to cut through bottom root end.
7. Remove about 1 inch of petals from center of onion.
8. Place cut onions in cold water for a couple hours to open up.
9. Once they’ve opened sufficiently remove from water, drain them well.
10. Dip in seasoned flour, gently shaking to remove the excess flour.
11. Separate petals to coat thoroughly with batter.
12. Gently place in a fryer basket and deep fry at 375-400 degrees for 1 1/2 minutes.
13. Turn over and fry another 1 1/2 minutes or until golden brown.
14. Drain on paper towels.
15. Place onion upright in a shallow bowl.
16. Remove center core with a circular cutter or apple corer.
17. Serve hot with dipping sauce.

Enjoy!