Vidalia Onion Fritters

Ingredients for Vidalia Onion Fritters

• 170g plain flour, or more if needed

• 2 teaspoons baking powder

• Coarse (kosher) salt, to taste

• 475 to 600ml milk

• 2 large eggs

• 1/2 teaspoons white wine vinegar

• 1/4 teaspoons Tabasco sauce or chilli-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

How to make Vidalia Onion Fritters

1. Place 220g flour, the baking powder, and salt in a large bowl and whisk to mix.

2. Place 475ml 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 double 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 191°C 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 centre 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.