canola oil

1 extra large onion

For Chili-Horseradish Dipping Sauce:

1 cup mayonnaise

1 cup sour cream

¼ cup prepared chili sauce

¼ tsp cayenne pepper

2 tbsp horseradish sauce

For Seasoned Flour:

1 cup flour

2 tsp paprika

1 tsp sugar

1 tsp garlic powder

½ tsp black pepper

For Onion Batter:

¾ cup flour

1 tsp garlic powder

1 tbsp paprika

¾ tsp pepper

⅛ tsp cayenne pepper

1½ cup cornstarch

½ tsp salt

1 tsp garlic salt

12 fl oz beer

Mix mayonnaise, sour cream, chili sauce, cayenne pepper and horseradish sauce in a medium mixing bowl until well combined. Refrigerate until ready to serve.

Heat the oil in a deep fryer or large stock pot to 375 to 400 degrees F. Prepare the seasoned flour mix by combining flour with garlic powder, paprika, sugar and pepper in a large mixing bowl. Whisk seasonings and flour to incorporate well.

Slice ¾ inch off the root end of the onion. Make 12 to 16 slices into the trimmed end working in a clockwise manner. Do not cut completely through the onion, leaving about an inch of uncut onion near the opposite root end.

Remove about 1 inch of the center petals from each onion. Toss the onions in the seasoned flour to coat well. Peel back the petals slightly to allow the flour to reach between each petal, but do not remove.

Combine remaining flour, paprika, pepper, cornstarch, salt, garlic salt and beer in a second large mixing bowl. Whisk well until smooth. Dip the floured onion in the batter. Allow excess batter to drip off the onion.

Use a fryer basket to carefully place the battered onions, one at a time, into the hot oil. Cook for about 90 seconds, flip and cook for an additional 90 seconds.

Transfer onion to a plate lined with paper towel to drain. Place on a serving platter and insert the cup of dipping sauce in the center of the onion.

Sugar: 6g

:

Calcium: 96mg

Calories: 939kcal

Carbohydrates: 97g

Cholesterol: 53mg

Fat: 54g

Fiber: 3g

Iron: 3mg

Monounsaturated Fat: 12g

Polyunsaturated Fat: 26g

Potassium: 275mg

Protein: 9g

Saturated Fat: 13g

Sodium: 1317mg

Trans Fat: 1g

Vitamin A: 627IU

Vitamin C: 11mg