TONY NOBLE / TEXAS ROADHOUSE
3 cups cornstarch
1½ cups flour
2 tsp garlic salt
2 tsp paprika
1 tsp salt
1 tsp pepper
4 - 6 colossal onions 4" diameter or larger
seasoned flour, as needed
1 quart Creamy Chili Sauce (recipe below)
Batter: Mix cornstarch, flour and seasonings until well blended.
Onion Prep: Cut about ¾" off top of onion, peel onion.
Cut into onion 12 - 16 vertical wedges, but do not cut through bottom [root end]. Remove about 1" of "petals" from center of onion. ~ Dip cut onion in seasoned flour and remove excess by shaking; dip in batter and remove excess by gently shaking.
Battering: Separate petals to coat thoroughly with batter; mix batter after standing to blend ingredients.
Frying: 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.
Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer; serve hot with sauce.
Seasoned Flour: Combine 2 cups flour, 4 tsp paprika, 2 tsp garlic power, ½ tsp pepper, and ¼ tsp cayenne pepper; mix well.
Creamy Chili Sauce: Combine 1 pint each mayonnaise and sour cream, ½ cup chili sauce and ½ tsp cayenne pepper. Optionally add ¼ C horseradish.
Remember, these are only tips for you to try it at home. This is not the Texas Roadhouse Legendary Recipe. We can't give that to just anyone, you know. If you want the real deal you will have to stop by your area Texas Roadhouse.