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Vidalia Onion Fritters

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Vidalia Onion Fritters

Vidalia Onion Fritters

amanda

Equipment

  • - Cast Iron Skillet (6-inch)

  • - Slotted Spoon

  • - Digital Food Scale

  • - Mixing Bowl

  • - Whisk or Fork

  • - Cutting Board

  • - Sharp Chef's Knife

  • - Large Paper Towels or Kitchen Paper

  • - Silicone Spatula

  • - Measuring Cups and Spoons

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 (sambal oelek)

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

  • Canola or other vegetable oil, for deep-frying

  • Tamarind Dipping Sauce , for serving

Instructions

1

Instruction 1

Place 1 3/4 cups flour, the baking powder, and salt in a large bowl and whisk to mix.
2

Instruction 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

Instruction 3

Preheat the oven to its lowest setting.
4

Instruction 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 or in a lined woven basket accompanied by the dipping sauce in one or more bowls.
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