wilkes

I don't use the beer as I don't taste any difference with or without. Also, I always had my folks (in our restaurant) put the onions in salted iced water and always had them put in cut root up. They seemed to "bloom" more fully and as a rule not a whole lot of manipulation of the onion after it was thoroughly chilled. Be sure you drain the onion well before dipping and dredging or you are likely to get burned.

Deep Fried Onion Flower

4 to 6 Vidalia or other sweet onions,
about 4-inch diameter
1/2 cup cornstarch
1 1/2 cups flour
1 teaspoon garlic powder
2 teaspoons ground 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

Chili Mayonnaise
1 cup mayonnaise
1 cup sour cream
1/4 cup chili sauce
1/4 teaspoon cayenne pepper

Cut about 3/4-inch off the top of onion and peel.
Cut onion into about 12
vertical wedges but do not cut through bottom root end.
Remove about 1
inch of the center "petals" of onion.
Immerse onion in ice water while
preparing batter and flour.
Combine next 6 ingredients in a bowl; blend well.
Stir in beer; blend well.
In another bowl, combine seasoned flour ingredients;
stir to blend well.
Dip onion in seasoned flour;
shake to remove excess flour.
Separate petals
and dip into batter, spooning
batter over all until well coated. Let
excess drip back into bowl.
Gently place battered onion in fryer basket
and deep-fry at 370° for about 1 1/2 minutes.
Turn over and fry for about
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 Chili Mayonnaise.
Chili Mayonnaise:
Combine Mayonnaise, sour cream, chili sauce
and cayenne; blend well.

Any one know how to make a blooming onion?