Logan's Texas Roadhouse's Cactus Blossom Recipe
Servings: 1
Ingredients
- 3 c. cornstarch
- 1 1/2 c. flour
- 2 tsp garlic salt
- 2 tsp paprika
- 1 tsp salt
- 1 tsp freshly-grnd black pepper
- 24 ounce beer
- 4 x colossal onions - (to 6) (4" in diameter or possibly larger) Seasoned Flour (listed below)
- 1 quart Creamy Chili Sauce (listed below)
- 2 c. flour
- 4 tsp paprika
- 2 tsp garlic pwdr
- 1/2 tsp freshly-grnd black pepper
- 1/4 tsp cayenne pepper
- 1 pt mayonnaise
- 1 pt lowfat sour cream
- 1/2 c. chili sauce
- 1/2 tsp cayenne pepper
- 1/4 c. horseradish (optional)
Directions
- Batter: Mix cornstarch, flour, and seasonings till well blended. Add in beer, mix well.
- Onion preparation: Cut about 3/4-inch off top of onion, peel onion.
- Cut into onion 12 to 16 vertical wedges, but don't 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 in 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 for 1 1/2 min; turn over and fry 1 to 1 1/2 min longer or possibly till golden.
- Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or possibly apple corer. Serve warm with sauce.
- Seasoned flour: Combine flour, paprika, garlic pwdr, pepper, and cayenne pepper. Mix well.
- Creamy Chili Sauce: Combine mayonnaise, lowfat sour cream, chili sauce, cayenne pepper, and horseradish if you're using it.
- This recipe yields 4 to 6 servings.
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