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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 4 |
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i used to work at outback and the only batter they use is a normal egg wash 10 eggs per 1 gal of milk. you dust w/ flour then dip in egg wash and then flour again and fry. Ingredients:
20 eggs |
2 gallons milk |
4 vidalia onions (4 to 6 inch diameter) or 4 texas sweet onions (4 to 6 inch diameter) |
2 cups flour |
4 teaspoons paprika |
2 teaspoons garlic powder |
1/2 teaspoon pepper |
1/4 teaspoon cayenne |
1 pint mayonnaise |
1 pint sour cream |
1/2 cup tomato chili sauce |
1/2 tablespoon cayenne |
Directions:
1. Mix cornstarch, flour and seasonings until well blended.
2. Add beer, mix well.
3. Cut about 3/4 off top of onion and peel.
4. At Outback they soak them cutside down in water to spread them out before breading them!
5. Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
6. Remove about 1 of petals from center of onion.
7. Dip onion in seasoned flour and remove excess by shaking.
8. Separate petals to coat thoroughly with batter.
9. Gently place in fryer basket and deep-fry at 375-400 for 1-1/2 minutes.
10. Turn over and fry 1-1/2 minutes longer or until golden brown.
11. Drain on paper towels.
12. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer.
13. Serve hot with Creamy Chili Sauce.
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