In The Kitchen: Cactus Blossom - | Lufkin and Nacogdoches, Texas


In The Kitchen: Cactus Blossom

Cactus Blossom 


1. 3 cups cornstarch
2.1½ cups flour
3. 2 tsp garlic salt
4. 2 tsp paprika
5.1 tsp salt
6.1 tsp pepper
7.24 oz beer
8.4 - 6 colossal onions 4" diameter or larger
9.Seasoned flour, as needed
10. 1 quart creamy chili sauce

1.Mix cornstarch, flour and seasonings until well blended; add beer, mix well.

Onion Prep:
1.Cut about 3/4 off top of onion, peel onion.
2.Cut into onion 12 - 16 vertical wedges, but do not cut through bottom [root end].
3.Remove about 1" of "petals" from center of onion.
4.Dip cut onion in seasoned flour and remove excess by shaking; dip in batter and remove excess by gently shaking.

1.Separate petals to coat thoroughly with batter; mix batter after standing to blend ingredients.

1.Gently place onion in fryer basket and deep fry at 375 - 400° for 1½ minutes; turn over and fry
1-1½ minutes longer or until golden brown.
2. Drain on paper towels.
3.Place onion upright in shallow bowl and remove center core with circular cutter or apple corer; serve hot with sauce.

Seasoned flour:

1.Combine 2 cups flour, 4 tsp paprika, 2 tsp garlic power, ½ tsp pepper, and ¼ tsp cayenne pepper; mix well.

Creamy chili sauce:

1.Combine 1 pint each mayonnaise and sour cream, ½ cup chili sauce and ½ tsp cayenne pepper. Optionally add ¼ c horseradish.

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