COPYCAT TEXAS ROADHOUSE ONION BLOSSOM RECIPE - RECIP…
This Texas Roadhouse Blooming Onion recipe gives you the secrets for the crispy batter and creamy chili sauce to dip the crispy onion into.
Provided by Rommel
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 12
Number Of Ingredients 20
Steps:
- Mix mayonnaise, sour cream, chili sauce, cayenne pepper and horseradish sauce in a medium mixing bowl until well combined.
- Divide sauce among small condiment cups.
- 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, cayenne pepper and pepper in a large mixing bowl.
- Mix seasonings and flour to incorporate well.
- Slice ¾-inch off the root end of each onion.
- Make 8 to 12 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 onions in the batter.
- Allow excess batter to drip off each 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 onions to a plate lined with a paper towel to drain.
- Place on a serving platter. You may insert the cup of dipping sauce in the center of each onion. Enjoy!
Nutrition Facts : Calories 338.00kcal, CarbohydrateContent 38.00g, CholesterolContent 18.00mg, FatContent 18.00g, FiberContent 2.00g, ProteinContent 4.00g, SaturatedFatContent 4.00g, ServingSize 12.00 , SodiumContent 517.00mg, SugarContent 4.00g, TransFatContent 1.00g, UnsaturatedFatContent 4.00g
COPYCAT TEXAS ROADHOUSE ONION BLOSSOM RECIPE - RECIP…
This Texas Roadhouse Blooming Onion recipe gives you the secrets for the crispy batter and creamy chili sauce to dip the crispy onion into.
Provided by Rommel
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 12
Number Of Ingredients 20
Steps:
- Mix mayonnaise, sour cream, chili sauce, cayenne pepper and horseradish sauce in a medium mixing bowl until well combined.
- Divide sauce among small condiment cups.
- 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, cayenne pepper and pepper in a large mixing bowl.
- Mix seasonings and flour to incorporate well.
- Slice ¾-inch off the root end of each onion.
- Make 8 to 12 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 onions in the batter.
- Allow excess batter to drip off each 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 onions to a plate lined with a paper towel to drain.
- Place on a serving platter. You may insert the cup of dipping sauce in the center of each onion. Enjoy!
Nutrition Facts : Calories 338.00kcal, CarbohydrateContent 38.00g, CholesterolContent 18.00mg, FatContent 18.00g, FiberContent 2.00g, ProteinContent 4.00g, SaturatedFatContent 4.00g, ServingSize 12.00 , SodiumContent 517.00mg, SugarContent 4.00g, TransFatContent 1.00g, UnsaturatedFatContent 4.00g
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