MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Outback Steakhouse Bloomin' Onion
Categories: Vegetables, Chilies, Beer
Yield: 4 servings
1/3 c Corn starch
2 ts Garlic; minced
1 ts Salt
3 1/2 c A-P flour; divided use
2 tb Paprika; divided use
2 1/2 ts Ground black pepper; divided
- use
12 oz Beer
2 ts Garlic powder
1/2 ts Cayenne pepper
4 lg Sweet onions
Bloomin' Onion Sauce or
- Creamy Chili Sauce; to
- serve
To make the batter, combine the corn starch, minced garlic, and
salt with 1-1/2 cups of flour, 2 ts of paprika, and 2 ts of ground
black pepper. Mix well. Add the beer and mix to combine.
To make the seasoned flour, combine the garlic powder and cayenne
pepper with 2 cups of flour, 4 ts of paprika, and 1/2 ts of ground
black pepper. Mix well.
Cut about 3/4" off the top of the onions and peel them. Cut each
onion into 12 to 16 vertical wedges, but do not cut through the
bottom root end. Remove about 1" of petals from the center of the
onion. You may want to separate the onion petals slightly, but do
not do this too much or you will destroy the onion.
Dip the onions into the seasoned flour and shake off the excess.
Dip the onions into the batter, separating the petals to ensure
they are thoroughly coated. Then dip the onions into the seasoned
flour again.
Heat the oil in a deep fryer to 375 to 400 F. Gently place the
onions into the fryer basket and deep-fry for 1-1/2 minutes on each
side. Remove the onions from the fryer and drain on paper towels.
To serve, place the onion upright in a shallow bowl and remove the
center core with a circular cutter or apple corer. Serve hot with
Bloomin' Onion Sauce or Creamy Chili Sauce.
Recipe by Stephanie Manley
RECIPE FROM:
https://copykat.com
Uncle Dirty Dave's Archives
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