4 vidalia onions
Batter:
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
Seasoned flour:
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne
Dipping Sauce:
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne
1. Prepare the dipping sauce and refrigerate for at least 2 hours.
2. Mix the seasoned flour.
3. Mix the batter, dry ingredients first and beer last.
4. Cut about 3/4 inch off top of onion and peel.
5. Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
6. Remove about 1 inch of petals from center of onion.
(Placing the onions in cold water for an hour will help them open up...)
7. Dip in seasoned flour and gently shake to remove excess.
8. Separate petals to coat thoroughly with batter.
9. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
10. Turn over and fry 1 1/2 minutes more or until golden brown.
11. Drain on paper towels.
12. Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
13. Serve hot with dipping sauce.
