Bloomin’ Onion NZ Style

Batter:

½ cup Cornflour

1 cup Flour

2 tsp Garlic, minced

2 tsp Mrs Rogers Smoked Paprika

2 tsp Mrs Rogers Sea Salt Medium Grinder

1 tsp Mrs Rogers Black Peppercorns Medium Grinder

1 can of Beer (or milk if you prefer but beer is best)

Seasoned Flour:

1 cup Flour

2 tsp Mrs Rogers Smoked Paprika

2 tsp Garlic Powder

½ tsp Mrs Rogers Cayenne Pepper

1 tsp Mrs Rogers Black Peppercorns Medium Grinder

1 tsp Mrs Rogers Sea Salt Medium Grinder

Dipping Sauce:

½ cup Egg Mayonnaise

2 tsp Tomato Sauce

1 tsp Vinegar

2 tsp Creamed Horseradish

¼ tsp Mrs Rogers Smoked Paprika

½ tsp Mrs Rogers Sea Salt Medium Grinder

¼ tsp Mrs Rogers Oregano

Pinch of Mrs Rogers Cayenne Pepper

Turn on your deep fryer to 190C. Peel the onion and cut a little off the top. Only trim the bottom if needed. Turn the onion upside-down so that you slice from the bottom down. Cut the onion making vertical wedges and be sure to cut all the way through. Turn the onion over and carefully pull the slices out and apart. Cut a little out of the middle of the onion.

Wipe your tears away and clear your eyes ;) Combine all the dry ingredients listed in the batter section and slowly add the beer. Stir until a sloppy consistency. Set aside for 5 minutes.

In a medium size bowl, mix all the ingredients from the seasoned flour mix. Set aside.

Dip each onion in the batter making sure the batter coats each slice. Dip into the seasoned flour. Dust off a little and cook each onion for 3-5 minutes (depending on the size of your onion).

While your onion is cooking, mix up the sauce. Add all the ingredients into a bowl and stir to combine.

Remove the onion and drain on paper towels if needed. Serve hot with the sauce.

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Bloomin’ Onion NZ Style