Cactus Blossom

Cactus Blossom-- Texas Roadhouse

3 cups cornstarch
1½ cups flour
2 tsp garlic salt
2 tsp paprika
1 tsp salt
1 tsp pepper
24 oz beer
4 - 6 colossal onions 4" diameter or larger
seasoned flour, as needed
1 quart Creamy Chili Sauce

Batter: Mix cornstarch, flour and seasonings until well blended; add beer, mix well.

Onion Prep: Cut about ¾" off top of onion, peel onion.

Cut into onion 12 - 16 vertical wedges, but do not cut through bottom [root end]. Remove about 1" of "petals" from center of onion. ~ Dip cut onion in seasoned flour and remove excess by shaking; dip in batter and remove excess by gently shaking.

Battering: Separate petals to coat thoroughly with batter; mix batter after standing to blend ingredients.

Frying: Gently place onion in fryer basket and deep fry at 375 - 400° for 1½ minutes; turn over and fry 1 - 1½ 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 sauce.

Seasoned Flour: Combine 2 cups flour, 4 tsp paprika, 2 tsp garlic power, ½ tsp pepper, and ¼ tsp cayenne pepper; mix well.

Creamy Chili Sauce: Combine 1 pint each mayonnaise and sour cream, ½ cup chili sauce and ½ tsp cayenne pepper. Optionally add ¼ C horseradish.