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Instructions |
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Mix cornstarch, flour, and seasonings until well blended. Add beer,
mix well.
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Cut about 3/4 in. 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 in. of petals from center of onion.
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Dip onion in seasoned
flour and remove excess by shaking. Separate petals and dip in batter
to coat thoroughly
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Gently place in fryer basket and deep-fry at
375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.
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.
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Originally Submitted
2/19/2009
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