Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Chili | 1 tsp (2.7g) | 8 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 huge onions , at least 4 inches (10 cm) across
- Oil for frying
- Beer batter
- Seasoned flour
- Sour cream chili sauce
Directions
Preheat deep fryer to 375°F (190°C).
Put each onion on cutting board, root end down, and cut ¾ inch (2 cm) off the top.
Peel onion.
Cut vertically through the center, from the top to the root, without cutting through.
Repeat cuts radially (across the center, like a clock face) for a total of 6 or 8 cuts.
Remove about 1 inch (2.5 cm) of the onion center.
Soak in ice water 15 minutes.
Cut a little deeper if an onion isn't bloomed enough.
Dip in seasoned flour and shake gently to remove excess.
Dip in beer batter and shake gently to remove excess. You may have to separate layers to get a good coating.
Handling carefully, lower into fryer using a fryer basket. Fry about a minute and a half.
Remove basket from fryer, turn onions over, and return to fryer. Fry until golden, about another minute and a half.
Drain on towel.
Serve hot.