Restaurant Recipes
Texas Roadhouse Cactus Blossom
Ingredients
Onions
- 3 cups cornstarch
- 1 1/2 cups all-purpose flour
- 2 teaspoons garlic salt
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 24 ounces beer
- 4 to 6 colossal onions, 4 inches in diameter or larger
- Seasoned Flour, as needed
- 1 quart Creamy Chili Sauce
Seasoned Flour
- 2 cups all-purpose flour
- 4 teaspoons paprika
- 2 teaspoons garlic powder
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
Creamy Chili Sauce
- 1 pint mayonnaise
- 1 pint sour cream
- 1/2 cup chili sauce
- 1/2 teaspoon cayenne pepper
- 1/4 cup horseradish (optional)
Instructions
Batter
- Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well.
Onion
- Cut about 3/4 inch off top of onion; peel onion. Cut onion into 12 to 16 vertical wedges, but do not cut through bottom (root end.) Remove about 1 inch of petals from center of onion. Dip cut onion in seasoned flour and remove excess by shaking; dip into batter and remove excess by gently shaking.
Battering
- Separate petals to coat thoroughly with batter; mix batter after standing to blend ingredients.
Frying
- Gently place onion in fryer basket and deep fry at 375 to 400 degrees F for 1 1/2 minutes; turn over and fry for 1 to 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 sauce.
Seasoned Flour
- Combine flour, paprika, garlic powder, pepper, and cayenne pepper. Mix well.
Creamy Chili Sauce
- Combine mayonnaise, sour cream, chili sauce, cayenne pepper, and horseradish if you're using it.
Attribution
Texas Roadhouse , Knoxville, Tennessee