Summary

Ingredients

For the dough:

• 40 g cornstarch
• 190 g flour
• 2 teaspoons garlic, finely chopped
• 2 teaspoons paprika powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 330 ml beer

For the spice mix: (seasoned flour)

• 250 g flour
• 4 teaspoons paprika powder
• 2 teaspoons garlic powder
• 0.5 teaspoon ½ black pepper
• 0.25 teaspoon ¼ cayenne pepper
• 4 large vegetable onions

For the dip: (chili sauce)

• 440 g mayonnaise
• 440 g sour cream, natural, as a substitute for sour cream
• 125 ml ketchup (chili)
• 0.5 teaspoon ½ cayenne pepper

For the dip: (dipping sauce)

• 110 g mayonnaise
• 2 teaspoons ketchup
• 2 teaspoons horseradish (cream)
• 0.25 teaspoon ¼ paprika powder
• 0.25 teaspoon ¼ salt
• teaspoon ⅛ oregano, dried
• 1 pinch (s) black pepper
• 1 pinch (s) cayenne pepper

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Instructions

1. For the dough, put cornstarch, flour and mix well in a bowl. Add the beer and mix everything well.
2. For the seasoned flour, mix the flour and spices in another bowl.
3. Heat the deep fat fryer or a saucepan with fat to 190 degrees C.
4. Cut about 3 cm from the top of the onions (leave the end of the roots to stand) and peel the onions. Now cut the onions crosswise, but do not cut right through to the end of the root, then cut crosswise again, proceeding until there are 12 or 16 vertical columns. Remove a 3 cm piece from the middle of each onion. To do this, you carefully open the onion a little and remove the piece.
5. Dip the onions one at a time in the seasoned flour, carefully shaking off the excess flour. Then add the onions to the batter mixture, cover carefully with the batter and add the onions to the seasoned flour again.
6. Carefully place the onions one after the other in the hot fat and fry for 90 seconds. Then turn over and fry again for 90 seconds. Lift out of the deep fryer and drain on kitchen paper.
7. Serve hot with the two sauces.
8. Mix the ingredients well for the creamy chilli sauce and for the dipping sauce.