Ingredients:
1 large spring
sweet onion, at least 4 inches across
1/3 cup cornstarch
5
tablespoons all-purpose flour
1/2 teaspoon chili powder
1/2 teaspoon
garlic powder
1/2 teaspoon salt
1 pinch each paprika, black pepper
and cayenne pepper
1/4 teaspoon baking powder
1/2 cup cold
water
1/3 cup flour, for dredging
4 cups vegetable oil, for deep
frying
***Chili Cream Sauce***
1/2 cup light sour
cream
3/4 teaspoon chili powder
2 teaspoons lime juice
2
tablespoons hot ketchup
Salt, to taste
Directions:
In medium bowl,
mix cornstarch, flour, seasonings and baking powder. Using wire whisk,
gradually beat in water and whip until smooth. Set aside.
Remove
crisp outer skin of onion and trim roots, but do not cut into onion. Cut
about 3/4-inch from top of onion. Then, cut crosswise directly down center
of onion, being careful not to cut completely through bottom. Turn onion
and cut crosswise down through center 7 more times to get 16 pie-shaped
wedges. Remove small pieces in center to form a cavity about 1 inch
across. Gently separate and spread petals apart. Heat vegetable oil to 375
degrees in deep, heavy skillet or deep fat frying pot.
Place onion
flower upright on flat surface and sift or spoon flour between and over
all petals until thoroughly coated. Turn onion flower over and repeat on
bottom. Shake off excess.
Dip floured onion into batter, spooning
batter between all petals. Invert and let excess drip off.
Carefully place in hot oil, petals up, and fry for 2 minutes. Turn
over and fry 2 minutes longer, or until golden brown and tender. Drain.
Turn upright and serve immediately with chili cream sauce.
CHILI
CREAM SAUCE: In small bowl, combine all ingredients and mix until smooth.
Refrigerate until ready to use. Makes 1/2
cup.
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