1- for the seasoned flour- all ingredients- mix
well.
2- for dipping sauce- blend everything together
well and refrigerate for 2 hours overnight.
3-for batter- mix cornstarch, flour, and
seasonings until well blended. Then add beer and
mix well.
Cut about 3/4 inch off top of onion and peal.
Cut into onion 12-16 vertical wedges but do not
cut through bottom end.
Remove about 1 inch of pedals from center onion -
you can place the cut onions in cold water for a
few hours to help (open) them up- just make sure
that you drain them well.
Dip in seasoned flour and gently shake to remove
access.
Separate petals to coat thoroughly with batter.
Gently place in a fryer basket and deep fry at
375-400 for 1 1/2 min.
Turn over and fry 1 1/2 min more or until golden
brown.
Drain on paper towels.
Place onion upright in a shallow bowl and remove
center core with a circular cutter or apple corer.
Serve hot with dipping sauce.
Originally Submitted
12/18/2013
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