2 huge onions, at least 4 inches (10 cm) across
Oil for frying
Beer batter
Seasoned flour
Sour cream chili sauce
Preheat deep fryer to 375°F (190°C).
Put each onion on cutting board, root end down, and cut ¾ inch (2 cm) off the top.
Peel onion.
Cut vertically through the center, from the top to the root, without cutting through.
Repeat cuts radially (across the center, like a clock face) for a total of 6 or 8 cuts.
Remove about 1 inch (2.5 cm) of the onion center.
Soak in ice water 15 minutes.
15 minutes
Cut a little deeper if an onion isn't bloomed enough.
Dip in seasoned flour and shake gently to remove excess.
Dip in beer batter and shake gently to remove excess. You may have to separate layers to get a good coating.
Handling carefully, lower into fryer using a fryer basket. Fry about a minute and a half.
Remove basket from fryer, turn onions over, and return to fryer. Fry until golden, about another minute and a half.
Drain on towel.
Serve hot.
- •Good with creamy chili sauce—put a small cup in the center of the onion where you took out the center.