Recipe for the seasoning batter for a bloomin onion?

Oil, for deep frying

1 large sweet onion

1 1/4 cups all-purpose flour

1 tablespoon paprika

1 tablespoon seafood and meat seasoning (recommended: Old Bay seasoning)

1 tablespoon kosher salt

1 tablespoon white pepper

1/2 cup milk

1 egg, slightly beaten

Mild ranch dressing or spicy barbecue dressing, for serving

Heat oil in a heavy saucepan or Dutch oven with tall sides to 350 degrees F. The oil should only come halfway up the sides of the pan, but should completely immerse the whole onion.

Peel the skin off the onion, leaving the root end intact. Cut a small slice off the top. Starting at the top of the onion make a cut down 1 side toward the root, stopping 1/2-inch from the bottom. Make additional cuts at 1/8-inch intervals until there are cuts across the entire top of the onion.

Rotate the onion so the cuts are horizontal to you. Continue to cut at 1/8-inch intervals, forming a checkerboard pattern across the entire top of the onion. To help the onion "bloom," gently spread the "petals."

Combine the dry ingredients in a shallow bowl or pan. Dust the onion with the flour mixture. Combine milk and beaten egg in a small, deep bowl. Dip the dusted onion into the egg mixture and then back into the flour mixture.

When the oil has reached 350 degrees F, carefully submerge the onion in the oil and fry for 10 minutes, turning as needed, until a golden color. Remove and drain the excess oil.

Serve with a variety of sauces, such as a mild ranch dressing or a spicy barbecue sauce.

The Outback Bloomin' Onion Recipe

Ingredients:

1/3 cup Cornstarch -- more if needed

1 1/2 cup Flour

2 teaspoons Garlic -- mince

2 teaspoons Paprika

1 teaspoon Salt

1 teaspoon Pepper

24 ounces Beer

4 Sweet Vidalia Onions

2 cups Flour

4 teaspoons Paprika

2 teaspoons Garlic powder

1/2 teaspoon Pepper

1/4 teaspoon Cayenne Creamy chili sauce

1 pint Mayonnaise

1 pint Sour cream

1/2 cup Tomato chili sauce

1/2 teaspoon Cayenne

Directions:

Mix cornstarch, flour and seasonings until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges but do not cut through bottom root end. Remove about 1" of petals from center of onion. Dip onion in seasoned flour and remove excess by shaking.

Separate petals to coat thoroughly with batter. Gently place in fryer basket and deep-fry at 375F to 400F 1-1/2 minutes. Turn over and fry 1-1/2 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 Creamy Chili Sauce.

SEASONED FLOUR Combine flour, paprika, garlic powder, pepper and cayenne and mix well.

CREAMY CHILI SAUCE Combine mayo, sour cream, chili sauce and cayenne and mix well.

This recipe for The Outback Bloomin' Onion serves/makes 4

Outback Steakhouse Bloomin' Onion

4 Vidalia or Texas Sweet Onions

Batter:

1/3 C. Cornstarch

1 1/2 C. Flour

2 tsp. Garlic -- minced

2 tsp. Paprika

1 tsp. Salt

1 tsp. Pepper

24 oz. Beer

Seasoned Flour:

2 C. Flour

4 tsp. Paprika

2 tsp. Garlic powder

1/2 tsp. Pepper

1/4 tsp. Cayenne pepper| Mix cornstarch, flour, and seasonings until well blended. Add beer,

mix well. Cut about 3/4" off top of onion and peel. Cut into onion

12 to 16 vertical wedges, but do not cut through bottom root end.

Remove about 1" of petals from center of onion. Dip onion in seasoned

flour and remove excess by shaking. Separate petals and dip in batter

to coat thoroughly. Gently place in fryer basket and deep-fry at

375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.

Drain on paper towels.

Place onion upright in shallow bowl and remove center core with circular

cutter or apple corer. Serve hot with Creamy Chili Sauce.

Creamy Chili Sauce:

1 pint Mayonnaise

1 pint Sour cream

1/2 C. Chili sauce

1/2 tsp. Cayenne pepper