How To Make Texas Roadhouse Cactus Blossom Recipe
A crispy, onion-petaled masterpiece served with a zesty dipping sauce!
Serves:
Ingredients
- 1 large onion
- 1 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1 cup milk
- 1 egg
- Vegetable oil, for frying
- Salt, to taste
- dipping sauce ingredients:
- 1/2 cup mayo
- 2 tbsp horseradish sauce
- 1 tsp paprika
- 1 tsp cayenne pepper
- Salt, to taste
Instructions
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Cut off the top and bottom of the onion and peel off the skin. Cut the onion into 1/4-inch slices and separate into petals.
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In a shallow dish, mix together the flour, paprika, black pepper, cayenne pepper, garlic powder, oregano, and thyme.
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In another shallow dish, whisk together the milk and egg.
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Heat 1 inch of oil in a deep skillet or Dutch oven over medium-high heat until the oil reaches 350°F.
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Dunk each onion petal into the milk mixture, then dredge in the flour mixture until coated. Shake off the excess and carefully place in the hot oil.
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Fry the petals in batches for 2-3 minutes or until golden brown. Drain on paper towels and sprinkle with salt while still hot.
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For the dipping sauce, mix all of the ingredients together in a bowl until well combined.
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Serve the cactus blossom immediately with the dipping sauce.
Nutrition
- Calories : 483kcal
- Total Fat : 33g
- Saturated Fat : 5g
- Cholesterol : 70mg
- Sodium : 276mg
- Total Carbohydrates : 34g
- Dietary Fiber : 2g
- Sugar : 6g
- Protein : 10g
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