• 1/3 Cup U-Bake Cornstarch
• 1 1/2 Cup U-Bake Flour
• 2 tsp. Minced U-Bake Garlic
• 2 tsp. U-Bake Paprika
• 1 tsp. U-Bake Salt
• 2 tsp. U-Bake Pepper
• 18 oz. Beer
• 4 Vidalia or Texas Sweet Onions

Seasoned Flour:

• 2 Cup U-Bake Flour
• 4 tsp. U-Bake Paprika
• 2 tsp. U-Bake Garlic powder
• 1/2 tsp. U-Bake Pepper
• 1/2 U-Bake Cayenne Pepper

Combine and mix well. Note: Soak the onion for 30 minutes in ice water. It helps open them up.

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. You may want to separate the onion petals slightly, do not do this too much, you will destroy the onion. Dip onion in seasoned flour and remove the excess by lightly shaking. Separate petals to coat thoroughly with batter. Dip in batter. Dip in flour mixture again. 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 with this great dippin' sauce:

• 1/2 c. Mayo
• 2 t. Ketchup
• 2 T. Horseradish (little less)
• 1/4 t. Paprika
• 1/4 t. Salt
• 1/8 t. Dried Oregano
• Dash Ground Pepper
• Dash Cayenne Pepper