Blooming Rose Petal Onion

Simple appetizer with a very impressive presentation.

Ingredients
Batter:
1/3 C. cornstarch
1 1/2 C. flour
2 tsp. minced garlic
2 tsp. paprika
1 tsp. salt
2 tsp. pepper
1 1/2 C. beer
4 Vidalia or other sweet onion

Flour Mix:
2 C. flour
4 tsp. paprika
2 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. cayenne pepper
(Combine and mix well)

Creamy Chili Sauce:
2 C. mayonnaise
1 pint sour cream
1/2 C. chili sauce
1/2 tsp. cayenne pepper
(Combine and mix well)

Directions
Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Cut about 3/4 inch off top of onion and peel. 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. Separate the onion petals just slightly, too much will destroy the onion. Dip onion in seasoned flour and remove excess by shaking. Separate petals to coat thoroughly with batter. Dip in batter. Dip in flour mixture again. Gently place in fryer basket and deep-fry at 375 to 400 for 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with creamy chili sauce.