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Onion Straw Blossom
Oil for frying
1/2 cup sour cream
1/4 cup chunky salsa
2 large (12 ounces each) white or Vidalia onions
3/4 cup all-purpose flour
2 tablespoons Mexican Chili Powder
1 tablespoon garlic salt
1 teaspoon black pepper
1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
1 (12-ounce) non-alcoholic beer
Preheat oil to 400º F in electric fryer or 350º F in propane fryer. For sauce, combine
sour cream and salsa in a small bowl. Refrigerate until serving. To make onion flower,
peel onions and cut 3/4 inch off the top of each onion. Trim, but do not cut off root
end. Cut each onion into quarters from the top to 1/2 inch from root end. Then cut
each quarter section into 4 thin wedges, cutting to within 1/2 inch from root end.
Using a sharp knife, remove some of the center petals, careful not to cut through the
bottom. Discard center petals. Carefully spread the remaining petals apart. Place the
3/4 cup flour, chili powder, garlic salt, and pepper in a large heavy-duty plastic bag; add
onion, shaking to coat. Shake off excess flour mixture. Repeat with remaining onion.
Whisk the 1 cup flour, cornstarch, salt, and beer in a medium bowl until smooth. Dip
onions in beer mixture, moving so onions are thoroughly coated. Drain to remove
excess coating. Using a long-handled slotted spoon or wire basket, lower one onion,
root-end side down, into hot oil. Fry about 3 to 4 minutes or until golden brown and
onion is tender. Drain on wire rack. Spoon sauce into center of onion; serve immediately.
Serves 6 to 8.
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