Perfect for the Super Bowl.
Growing up, there was always one restaurant I loved going to, which was Outback Steakhouse. I don’t remember much about the entrees as I do the appetizer which was the famous Bloomin’ Onion. It was spicy, crispy, and addicting. This recipe is inspired by that, but using beer and cutting the onion into wedges for easier serving.
The secret...
Your ingredients need to be as cold as possible, including the dry ingredients. Once everything is mixed up, leave it in the refrigerator while you are waiting for your oil to heat up.
The Beer....
I’m using Begyle Brewing’s Free Bird American Pale Ale.
ABV: 5.6%
Tips
- Use self-rising flour if you can. To substitute self-rising flour, take 2 cups of all purpose flour and add 2 tsp baking powder and 1 tsp fine salt.
- Play around with the spices used. There is a LOT of paprika but it makes the batter so flavorful.
- You can make the dry ingredients for the batter ahead of time, but avoid adding the cold beer until right before you fry.
Bloomin' Onion Beer Bites
Ingredients
- 2-3 large yellow onions cut into wedges
Beer Batter
- 2 cups self-rising flour
- 2 tbsp cornstarch
- 1 1/2 tbsp paprika
- 1 tsp cayenne
- 1 tsp kosher salt
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp cumin powder
- fresh black pepper
- 1-2 cups beer pale ale, lager. pilsner
Dipping Sauce
- 3 tbsp mayonnaise
- 3 tbsp sour cream
- 1 tbsp horseradish sauce
- 1 1/2 tsp ketchup
- 1/2 tsp worcestershire sauce
- 1/2 tsp paprika
- 1/4 tsp cayenne
- kosher salt and black pepper to taste
Instructions
Batter
- Whisk together all of the batter ingredients except the beer. Once it is well combined, pour beer and whisk until it is like pancake batter. The more beer you add, the thinner the coating of the onion.
- Dip onion wedges into batter with tongs. Remove onto crumbled foil until you are ready to fry.
- Heat oil to 350°F. Fry onion wedges until crispy and golden brown (about 4-5 minutes). Remove onto paper towel.
- Serve with dipping sauce.
Dipping Sauce
- Mix all of the ingredients until combined. Cover and refrigerate until ready.