Tuesday, September 7, 2021

Blooming Onion | Copykat Recipe For Outback Steakhouse Blooming Onion

 



 1/3 cup cornstarch
° 1 1/2 cups flour
° 2 teaspoons minced garlic
° 2 teaspoons paprika
° 1 teaspoon salt
° 1 teaspoon pepper
° 24 oz beer
° 4 Vidalia onions
° seasoned flour
° 2 cups flour
° 4 teaspoons paprika
° 2 teaspoons garlic powder
° 1/2 teaspoon pepper
° 1/4 teaspoon cayenne pepper
° Outback dipping sauce
° 1/2 cup mayonnaise
° 2 teaspoons ketchup
° 2 teaspoons of horseradish
° 1/4 teaspoon paprika
° 1/4 teaspoon salt
° 1/8 teaspoon dried oregano
° pinch of black pepper
° 1 dash cayenne



1.    For the seasoned flour, combine the flour, paprika, garlic powder, pepper and cayenne, mixing well.
2. For the dipping sauce - mix everything well and refrigerate for 2 hours or overnight.
3. For the mixture - mix the cornstarch, flour and spices until well combined.
4. Add beer and mix well.
5.Cut about 3/4 inch from the top of the onion and peel it.  
6.Cut the onion along 12-16 segments, but do not trim off the end of the onion. 
 7. Remove about 1 inch of petals from the center of the onion (you can place the chopped onion in cold water for a few hours to help it "open" - just make sure to drain it well).
8.  Dip in flour and shake gently to remove excess flour. 
9. Separate the petals to coat well with the mixture.
10.Place gently in a skillet basket and fry thoroughly at 375° - 400°  for 1.5 minutes.  
11.Turn over and grill for one and a half minutes or until golden brown. Enjoy it !


Recipe & photo found on Facebook, compliments of best.happycoking.com


 




No comments:

Post a Comment