Ingredients

• Batter
  • 1/3 cup cornstarch (more if needed)
  • 1-1/2 cup flour
  • 2 tsp minced garlic
  • 2 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 24 oz beer
• 4 sweet Vidalia onions
• Seasoned Flour
  • 2 cups flour
  • 4 tsp paprika
  • 2 tsp garlic powder
  • 1/2 tsp pepper
• Creamy Chili Sauce
  • 1 pint mayonnaise
  • 1 pint sour cream
  • 1/2 cup chili sauce
  • 1/2 tsp cayenne pepper

Preparation

1. In large mixing bowl, sift together ingredients for seasoned flour.  Set aside.
2. In medium mixing bowl, blend ingredients for creamy chili sauce. Set aside.
3. In large mixing bowl, combine cornstarch, flour, garlic, paprika, salt, and pepper.
4. Add beer and mix well.
5. Prepare onions by cutting off 3/4-inch from top of onion and peel. Cut onion into 12-16 vertical wedges, without cutting all the way through bottom (root end). Remove about 1-inch of petals from center of onion.  Repeat for each onion.
6. Dip each onion into seasoned flour and remove excess by shaking.
7. Separate petals lightly and dip into batter, swishing gently, to coat thoroughly.
8. Heat oil in deep-fryer to 375-400 degrees.
9. Put onions, one at a time, into fryer basket and immerse in hot oil for 1-1/2 minutes. Turn and fry for an additional 1 minute or until golden brown.
10. Drain on paper towels, repeating frying and draining process for each onion.
11. Place onions upright in shallow bowls. Remove center core with apple corer or sharp knife.
12. Serve with creamy chili sauce.

Notes

Store in airtight container.

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