American onion flower, deep-fried and served with dips

Ingredients for 4 servings:

• 40 g cornstarch
• 190 g flour
• 2 tsp garlic, finely chopped
• 2 tsp paprika powder
• 1 tsp salt
• 1 tsp black pepper
• 330 ml beer
• 250 g flour
• 4 tsp paprika powder
• 2 tsp garlic powder
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• 4 large onions
• 440 g mayonnaise
• 440 g sour cream, natural, as a substitute for sour cream
• 125 ml ketchup (chili)
• ½ tsp cayenne pepper
• 110 g mayonnaise
• 2 tsp ketchup
• 2 tsp horseradish (cream)
• ¼ tsp paprika powder
• ¼ tsp salt
• ⅛ tsp oregano, dried
• 1 pinch(s) black pepper
• 1 pinch(s) of cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

Blooming Onion

For the batter, combine cornstarch and flour in a bowl and mix well. Add the beer and mix everything well. For the seasoned flour, combine the flour and spices in another bowl. Heat a deep fryer or a pot of fat to 190 degrees C. Cut off just under 3 cm from the top end of the onions (leaving the root end) and peel the onions. Now cut the onions crosswise, but not all the way to the root end, then cut again crosswise, repeating this process until you have 12 or 16 vertical slices. Remove a piece about 3 cm from the center of each onion. To do this, carefully open the onion slightly and remove the piece. Dip the onions one by one into the seasoned flour, gently shaking off any excess flour. Then add the onions to the batter mixture, carefully cover with the batter and then add the onions again to the seasoned flour. Carefully add the onions one by one to the hot fat and deep-fry for 90 seconds. Then turn over and fry for another 90 seconds. Remove from the fryer and drain on kitchen paper. Serve hot with the two sauces. For the creamy chili sauce and the dipping sauce, mix the respective ingredients well.