You know this appetizer is a huge hit at the Outback Steakhouse so it will definitely go over big when you serve it to your party guests!
1/3 cup cornstarch, more if needed
1 1/2 cup flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon black pepper
24 ounces beer
4 sweet Vidalia onions
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne
Creamy Chili Sauce
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne pepper
Mix cornstarch, flour and seasonings until well blended. Add beer, mix well. Cut about 3/4″ off top of onion and peel. Cut into onion 12 to 16 vertical wedges but do not cut through bottom root end. Remove about 1″ of petals from center of onion. Dip onion in seasoned flour and remove excess by shaking.
Separate petals to coat thoroughly with batter. Gently place in fryer basket and deep-fry at 375 degrees F to 400 degrees F for 1-1/2 minutes. Turn over and fry 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 Creamy Chili Sauce.
SEASONED FLOUR: Combine flour, paprika, garlic powder, pepper and cayenne and mix well.
CREAMY CHILI SAUCE: Combine mayo, sour cream, chili sauce and cayenne and mix well.
402 calories, 30 grams fat, 30 grams carbohydrates, 5 grams protein per serving.
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable “clone” to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.