Copycat Outback Steakhouse Bloomin' Onion

Ingredients

• ⅓ cup Cornstarch
• 3½ cups All-Purpose Flour (1 1/2 cups for batter; 2 cups for seasoned flour)
• 2 Garlic (minced)
• 6¼ Paprika (2 tsp for batter; 4 tsp for seasoned flour; 1/4 tsp for dipping sauce)
• 1¼ Table Salt (1 tsp for batter; 1/4 tsp for dipping sauce)
• 2.13 Black Pepper (1 tsp for batter; 1/2 tsp for seasoned flour; 1 dash for dipping sauce (approx 1/8 tsp))
• 24 oz Beer
• 4 Onion (Vidalia onions)
• 2 Garlic Powder
• ½ Cayenne Pepper (1/4 tsp for seasoned flour; 1 dash for dipping sauce (approx 1/4 tsp))
• ½ cup Mayonnaise
• 2 Ketchup
• 2 Creamed Horseradish
• .13 Oregano (dried)

Instructions

1. 1

   Mix the flour, paprika, garlic powder, pepper and cayenne pepper for the seasoned flour. Mix it well.

2. 2

   For the dipping sauce, blend all sauce ingredients together. Refrigerate for at least 2 hours or overnight.

3. 3

   For the batter, mix seasonings, flour, and cornstarch. Add beer and mix well.

4. 4

   Cut 3/4 inch off the top of the onion and peel. Cut the onion into 12-16 vertical wedges without cutting through the root end.

5. 5

   Remove about 1 inch of petals from the center. Optionally, soak in cold water to help open, then drain well.

6. 6

   Dip onion into the seasoned flour, gently shaking off excess.

7. 7

   Separate the petals to ensure thorough coating with the batter.

8. 8

   Deep fry at 375-400 degrees for 1 1/2 minutes. Turn over and fry for another 1 1/2 minutes until golden brown.

9. 9

   Drain on paper towels before serving.