Fried Onion Mum

• 3 c. cornstarch
• 1/2 c. flour
• 2 tsp. garlic salt
• 2 tsp. paprika
• 1 tsp. salt
• 1 tsp. pepper
• 24 oz. beer
• oil for deep frying
• 6 onions (at least 4-inches in diameter)
• Seasoned Flour (recipe follows)
• Creamy Chili Sauce (recipe follows)

1. Make batter by mixing cornstarch, flour, garlic, salt, paprika, salt and pepper until well-blended.
2. Stir in beer.
3. Mix well; set aside.
4. Heat oil in a deep-fryer to 375u0b0 to 400u0b0.
5. Meanwhile, cut about 3/4-inch off top of each onion and remove skin.
6. Slicing vertically through the top of each onion to about 1/2-inch from base.
7. Divide each onion into quarter sections.
8. Do not cut through base.
9. Slice each quarter section vertically four more times. Gently spread the slices apart to form petals.
10. Remove some petals at the center of flower to make room for dipping sauce.
11. Dip the cut onion into seasoned flour, shaking afterward to remove any excess.
12. Mix reserved beer batter again to blend ingredients. Separate the floured petals and dip onion into beer batter to coat petals.
13. When oil in deep fryer is at 375u0b0 to 400u0b0, gently lower the batter-coated onion into the fryer basket.
14. Deep fry for 1 1/2 minutes or until golden brown.
15. Turn onion and continue frying to brown other side.
16. Remove to drain on paper towels.
17. Place the fried onion upright in a shallow bowl.
18. Serve hot with Creamy Chili Sauce in center of onion.
19. Repeat procedure with remaining onions. Makes 6 servings of 1 onion each.

cornstarch, flour, garlic salt, paprika, salt, pepper, beer, oil, onions, flour, chili sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=515115 (may not work)