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Preparation: 5-10 min
Cook Time: a couple min
Make sure you have a large enough deep fryer
to accommodate the size of the
opened onion.
You'll need an apple corer to remove center of
fried onion.

BATTER
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic — minced
2 teaspoons 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 black pepper
1/4 teaspoon cayenne pepper
--------------------------------------
CREAMY CHILI DIPPING SAUCE
1 pint mayonnaise
1 pint sour cream
1/2 cup chili sauce
1/2 teaspoon cayenne pepper

DIRECTIONS:
1. Mix cornstarch, flour, and seasonings until well
blended.
2. Add beer and mix well.
3. Cut about 3/4 inch 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 inch of petals
from center of onion.
4. Dip onion in seasoned flour and remove
excess by shaking.
5. Separate petals and dip in batter to coat
thoroughly.
6. 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.
7. Drain on paper towels.
8. Place onion upright in shallow bowl and
remove center core with circular cutter or apple
corer.

Serve hot with Creamy Chili Sauce
DIRECTIONS:
1. Mix well.
   
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