The Texas Roadhouse is a restaurant that you should visit if you want to have a good time and eat some great food. They have a wide variety of foods on their menu, so there will definitely be something for everyone. Plus, they give you free peanuts while you wait for your food! Have I convinced you yet? You need to go try the Texas Roadhouse out for yourself!
Today I will share with you a Copycat Texas Roadhouse Cactus Blossom recipe which is super delicious and easy. The recipe itself is fairly simple and easy but it takes a little while to prepare. It’s delicious and will make your house smell wonderful as it simmers throughout the course of the evening.
This tasty appetizer is served at Texas Roadhouse, but it is also easy to make at home! In the restaurant’s copycat recipe, both the batter and the spicy dipping sauce are used. The onion in this dish is no longer just a basic ingredient, but an altogether stunning dish! Most importantly, it goes perfectly with our rib-eye steak.
How To Make Copycat Texas Roadhouse Cactus Blossom
The recipe works well if you plan to serve many people, as one onion is already enough for one serving for yourself. So it would be perfect for a weekend drinking session with friends or a party. Additionally, our batter, flour, and sauce are all perfectly seasoned. The deep-fried and coated onion blossom will leave you with layers of flavour. When served with Texas Roadhouse’s sour and spicy dipping sauce, it goes from good to great. Take advantage of this recipe and eat crunchy onion blossoms now!
Ingredients
Large yellow onions, 6
vegetable oil, 5 cups
For Batter:
- Cornstarch, 3 cups
- Cake flour, 1-½ cups
- Garlic powder, 2 teaspoon
- Paprika, 2 teaspoon
- Salt, 1 teaspoon
- Pepper, 1 teaspoon
- Pale ale beer (cold), 24 ounces
For Seasoned Flour:
- Cake flour, 2 cups
- Paprika, 4 teaspoon
- Garlic powder, 2 teaspoon
- Pepper, ½ teaspoon
- Cayenne pepper, ¼ teaspoon
For Creamy Chili Sauce:
- Mayonnaise, 8 ounces
- Sour cream, 8 ounces
- Chilli sauce, ¼ cup
- Cayenne pepper, ½ teaspoon
- Horseradish (prepared), 2 tablespoon
Instructions
Step 1
Start by preparing the seasoned flour. In a bowl, combine all the ingredients and whisk to combine.
Step 2
To make the chilli sauce. Mix all the ingredients together in another bowl, and set them aside.
Step 3
Now it’s time to prepare the onions. To preserve the bottom of the onion, cut each onion into 12 to 16 vertical wedges, taking care not to cut all the way through. Remove the onion core slowly from the bottom layer. Place aside.
Step 4
Make the batter by mixing cornstarch, flour, garlic salt, paprika, salt, and pepper together in a large bowl. Combine well.
Step 5
Combine the beer with the other ingredients and mix well. Coat the onions well with flour and batter. Remove excess batter by shaking.
Step 6
Prepare a deep skillet with oil for frying. Fry the onions for approximately 1-1/2 minutes on each side. Let them brown on both sides.
Step 7
Drain using a paper towel. Arrange the onion upright on a shallow plate. Drizzle each serving with one cup of sauce.
Copycat Texas Roadhouse Cactus Blossom Recipe
Cuisine: American
Cuisine type: Snacks
Servings: 10 Serving
Preparation time: 10 Minutes
Cooking time: 10 Minutes
Total time: 20 Minutes
Also Read: Portobello Mushroom Chicken Texas Roadhouse – Copycat
Texas Roadhouse Cactus Blossom Recipe
Ingredients
- 6 yellow onions Large
- 5 cups vegetable oil
For Batter:
- 3 cups Cornstarch
- 1 1/2 cups Cake flour
- 2 tsp Garlic powder
- 2 tsp Paprika
- 1 tsp Salt
- 1 tsp Pepper
- 24 oz Pale ale beer cold
For Seasoned Flour:
- 2 cups Cake flour
- 4 tsp Paprika
- 2 tsp Garlic powder
- 1/2 tsp Pepper
- 1/4 tsp Cayenne pepper
For Creamy Chili Sauce:
- 8 oz Mayonnaise
- 8 os Sour cream
- 1/4 cup Chilli sauce
- 1/2 tsp Cayenne pepper
- 2 tbsp Horseradish prepared
Instructions
- Start by preparing the seasoned flour. In a bowl, combine all the ingredients and whisk to combine.
- To make the chilli sauce. Mix all the ingredients together in another bowl, and set them aside.
- Now it’s time to prepare the onions. To preserve the bottom of the onion, cut each onion into 12 to 16 vertical wedges, taking care not to cut all the way through. Remove the onion core slowly from the bottom layer. Place aside.
- Make the batter by mixing cornstarch, flour, garlic salt, paprika, salt, and pepper together in a large bowl. Combine well.
- Combine the beer with the other ingredients and mix well. Coat the onions well with flour and batter. Remove excess batter by shaking.
- Prepare a deep skillet with oil for frying. Fry the onions for approximately 1-1/2 minutes on each side. Let them brown on both sides.
- Drain using a paper towel. Arrange the onion upright on a shallow plate. Drizzle each serving with one cup of sauce.
