For the batter:
1 cup Bisquik
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
1 12-ounce can or bottle of beer
For the seasoned flour:
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon cayenne pepper
For the onion:
2 large Vidalia or other sweet onions
Oil for frying
Make the batter: Mix all the dry ingredients together in a large
bowl. Slowly add the beer and whisk to incorporate. Set aside for at
least 30 minutes.
Next, make the seasoned flour by mixing all the ingredients
together in a medium bowl.
Cut about three-quarters of an inch off the top of each onion.
Discard the tops and peel the rest. Using an onion slicer or a
paring knife (see article), slice the onions into “petal” segments
and fan out the petals with your hands.
Fill a large pot with oil at least 4 inches deep and place over
high heat. While the oil is heating, toss each onion in the seasoned
flour and then dip in the batter. When the oil registers 380 degrees
on a deep-fat thermometer, gently place the onions into the pot.
Cook until golden brown, about four minutes. Drain on paper towels
and then cut out the center core of each onion. Serve with your
dipping sauce of choice.