Sunday, May 22, 2016

Copycat Outback Steakhouse Blooming Onion Recipe



1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
2 teaspoons black pepper
12 ounce beer
4 Vidalia or Texas Sweet Onion

Seasoned Flour:

2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper

Combine and mix well.


Mix cornstarch, flour, and seasonings until well blended.

Add beer, mix well. 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. You may want to separate the onion petals slightly, do not do this too much, you will destroy the onion.

Dip onion in seasoned flour removes excess by shaking. Separate petals to coat thoroughly with batter. Dip in batter. Dip in flour mixture again.

Gently place in fryer basket and deep-fry at 375 to 400 F degrees for 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.