Vidalia Onion Fritters

Vidalia Onion Fritters
You can never have too many side dish recipes, so give Vidalian Onion Fritters If you have coarse salt, canola, chili-garlic sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

1
Place 1 3/4 cups flour, the baking powder, and salt in a large bowl and whisk to mix.
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Baking PowderBaking Powder
All Purpose FlourAll Purpose Flour
SaltSalt
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WhiskWhisk
BowlBowl
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.
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Heavy CreamHeavy Cream
Hot SauceHot Sauce
VinegarVinegar
OnionOnion
All Purpose FlourAll Purpose Flour
EggEgg
MilkMilk
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WhiskWhisk
BowlBowl
3
Preheat the oven to its lowest setting.
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OvenOven
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.
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Cooking OilCooking Oil
OnionOnion
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Kitchen ThermometerKitchen Thermometer
Sauce PanSauce Pan
5
Drain on paper towels.
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Paper TowelsPaper Towels
6
Place the fritters in the oven to keep warm while you finish frying them all.
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OvenOven
7
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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Dipping SauceDipping Sauce
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BowlBowl
8
Excerpted From Staff Meals from Chanterelle Copyright 2000 by David Waltuck and Melicia Phillips Used by Permission of Workman Publishing Co. Inc., New York
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Chanterelle MushroomsChanterelle Mushrooms
9
No Portion of this Publication May be Reproduced Without Written Permission of Workman
DifficultyExpert
Ready In45 m.
Servings35
Health Score1
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