Recipe

Vidalia Onion Fritters Recipe

Add Step-by-Step Photos	Markeverett / All my dishes 1 year, 2 months ago Jeff sent me this recipe. It sounds quite delicious. It is from Epicurious.com. Prep:30m Cook:4m Servings:6	Markeverett
	deep fried party food crunchy

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Ingredients

1 1/3 cups all-purpose flour, or more if needed

2 teaspoons baking powder

Coarse (kosher) salt, to taste

2 to 2 1/2 cups milk

2 large eggs

1/2 teaspoon white wine vinegar

1/4 teaspoon Tabasco sauce or chili-garlic sauce

2 large Vidalia onions, sliced lengthwise (top to bottom)

Canola or other vegetable oil, for deep-frying

Directions

1. Place 1 3/4 cups flour, the baking powder, and salt in a large bowl and whisk to mix.

2. Place 2 cups of the milk, the eggs, vinegar, and hot sauce in another bowl and whisk until blended, then pour into the flour mixture and whisk until just blended; do not overmix. Stir in the sliced onions and let the batter rest for 30 minutes. It should be slightly thicker than heavy cream. If it isn't, sprinkle in a little more flour. If it's too thick, add a little more milk. The batter should look somewhat free-form, not doughy.

3. Preheat the oven to its lowest setting.

4. Pour vegetable oil to a depth of 4 inches into a large, heavy saucepan and heat to 375°F on a deep-fry thermometer. Drop the onion fritter batter into the hot oil by the tablespoonful, a few at a time, and fry, turning once, until the fritters are golden brown on both sides, about 3 minutes in all. The fritters will have an irregular, spiderlike look, with a few loose pieces of onion escaping here and there. Check a fritter by breaking it open to see if the center Is cooked; it it still seems unset, cook 1 minute more. Drain on paper towels. Place the fritters in the oven to keep warm while you finish frying them all. Serve on a doily-lined platter with small bowls of dipping sauces, spicy to creamy.

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Comments

lanacountry 1 year, 2 months ago said:
HEY mARK...I live right near the heart of
vidalia onions land ..so will put this to test
for you.. Happy weekend my friend!! A++
55555 :)

chefelaine 1 year, 2 months ago said:
Delicious VIDALIAS! FIVE, and thanks :+D

fizzle3nat 1 year, 2 months ago said:
These would be really delicious. Vidalias, while delicious, are a little more expensive and they're not readily available here. However, as I live in Washington state, we have fresh Walla Walla sweets available to us right now. I could probably substitute those for the Vidalias with equally delicious results. Thanks for sharing! I'll let you know how they turned out. :) - Natalie

cardinal54 1 year, 2 months ago said:
Hi Mark, Yum Yum Yum. what else can I say? %er for sure. Lucy

markeverett 1 year, 2 months ago said:
Natalie -
At a restaurant that I worked for used to soak yellow onions overnight in buttermilk to make them sweeter before battering them. That might work for you... EVERYONE thanks for the kind compliments!
Mark

lunasea 1 year, 2 months ago said:
I actually saved this recipe the other day when I got it from Epicurious in an email. I was thinking how delightful and delicious it looked and I was also intrigued by the tamarind dipping sauce recipe that came with it. I'll be trying these very soon. Thanks for posting the recipe, Mark - and we must have similar tastes. Great recipe - you get a high 5 from me. :) Vickie

brianna 1 year, 2 months ago said:
Love fritters of any kind & these look delicious. Definately a '5'

gapeach55 1 year, 1 month ago said:
These look delicious. I love stuff like this. I just love to snack.Who am I kidding, I just love good food.

sparow64 1 year, 1 month ago said:
Another keeper! LOVE it!

marky90 1 year, 1 month ago said:
How did I miss this??? Saved to enjoy when not on my diet!! hahah Thanks-Marky

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