Vidalia Onion Fritters
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
56
Spice
57
Sweetness
58
Sourness
35
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.333333 cups
All-Purpose Flour (or more if needed)2 tsps
Baking Powder2.5 cups
Milk2 large
Egg1 tsp
White Wine Vinegar1 tsp
Tabasco Sauce1
CanolaDirections:
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
3
Stir in the sliced onions and let the batter rest for 30 minutes
4
It should be slightly thicker than heavy cream
5
If it isn't, sprinkle in a little more flour
6
If it's too thick, add a little more milk
7
The batter should look somewhat free-form, not doughy
8
Preheat the oven to its lowest setting
9
Pour vegetable oil to a depth of 4 inches into a large, heavy saucepan and heat to 375°F on a deep-fry thermometer
10
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
11
The fritters will have an irregular, spiderlike look, with a few loose pieces of onion escaping here and there
12
Check a fritter by breaking it open to see if the center Is cooked; it it still seems unset, cook 1 minute more
13
Drain on paper towels
14
Place the fritters in the oven to keep warm while you finish frying them all
15
Serve on a doily-lined platter or in a lined woven basket accompanied by the dipping sauce in one or more bowls
16
Place 1 3/4 cups flour, the baking powder, and salt in a large bowl and whisk to mix
17
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
18
Stir in the sliced onions and let the batter rest for 30 minutes
19
It should be slightly thicker than heavy cream
20
If it isn't, sprinkle in a little more flour
21
If it's too thick, add a little more milk
22
The batter should look somewhat free-form, not doughy
23
Preheat the oven to its lowest setting
24
Pour vegetable oil to a depth of 4 inches into a large, heavy saucepan and heat to 375°F on a deep-fry thermometer
25
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
26
The fritters will have an irregular, spiderlike look, with a few loose pieces of onion escaping here and there
27
Check a fritter by breaking it open to see if the center Is cooked; it it still seems unset, cook 1 minute more
28
Drain on paper towels
29
Place the fritters in the oven to keep warm while you finish frying them all
30
Serve on a doily-lined platter or in a lined woven basket accompanied by the dipping sauce in one or more bowls