Onion Chrysanthemuns

• 6 onions, at least 4 inches in diameter
• Vegetable oil for deep-frying
• 2 cups all-purpose flour
• 1-1/3 tbsp. paprika
• 2 tsp. garlic powder
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 3 cups cornstarch
• 1-1/2 cup all-purpose flour
• 2 tsp. garlic powder
• 2 tsp. paprika
• 1 tsp. salt
• 1 tsp. pepper
• 24 fl. oz. beer
• 2 cups mayonnaise
• 2 cups sour cream
• 1/2 cup chili sauce
• 1/2 tsp. cayenne pepper

1. Combine seasoned-flour ingredients in a bowl.
2. In another bowl, combine batter ingredients, stirring frequently.
3. Cut about 3/4 inch from the top of each onion, then cut onions into 12 to 16 vertical wedges; don't cut through the root end.
4. Dip the cut onion in the seasoned flour and shake to remove excess flour.
5. Separate petals and coat well with batter.
6. Deep-fry in vegetable oil at 375 to 400F degrees for 1-1/2 minutes; turn over and fry 1-1/2 minutes longer, or until golden brown all over.
7. Place in shallow serving bowl with center onion core removed.
8. Combine the sauce ingredients and warm over low heat, stirring with a whisk.
9. Serve dipping sauce with the onions.

onions, vegetable oil, flour, paprika, garlic powder, black pepper, cayenne pepper, cornstarch, flour, garlic powder, paprika, salt, pepper, beer, mayonnaise, sour cream, chili sauce, cayenne pepper

Taken from www.foodgeeks.com/recipes/3859 (may not work)