Start by peeling the onions. Slice them into thick rings, about ½ inch wide. Aim for consistency to ensure even cooking. Once cut, it’s best to soak the onion slices in cold water for 30 minutes. This step helps reduce bitterness and results in a sweeter flavor.

While the onions soak, prepare the dipping sauce. In a mixing bowl, combine sour cream, mayonnaise, chili sauce, cayenne pepper, horseradish sauce, and lemon juice. Stir until well-blended. Adjust seasoning if necessary. After that, cover and refrigerate the sauce to allow the flavors to meld.

In a separate mixing bowl, combine all-purpose flour, smoked paprika, garlic powder, black pepper, cayenne pepper, cornstarch, sea salt, and garlic salt. Mix thoroughly. Slowly add in the beer and Worcestershire sauce. Stir until the batter is smooth and all ingredients are well incorporated.

Create a dredging station with two bowls. Fill one with seasoned flour (made by combining all-purpose flour, paprika, sugar, garlic powder, onion powder, and black pepper). In the other bowl, have your prepared batter.

Take the soaked onion rings from the water and place them in the seasoned flour. Coat each ring evenly, then dip them into the batter. Make sure they are well-covered before returning them to the seasoned flour for a second round of coating.

In a deep pot or fryer, heat the canola oil to around 350°F (175°C). Use a thermometer to ensure accuracy. The right temperature is crucial for a crispy texture.

Once the oil is heated, carefully add the coated onion blossoms in batches. Avoid overcrowding the pot. Fry for 3-5 minutes or until they turn golden brown. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.

Arrange the Cactus Blossoms on a platter. Serve warm with the chili-horseradish dipping sauce. Dig in while they are fresh and crispy!