VIDALIA ONION FRITTERS
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary amuse bouche that we serve out Chanterelle clients as they sip their aperitifs and look over the menu is these little fritters, which come with a slightly exotic Tamarind Dipping Sauce. The restaurant staff likes them, too: After a long, late shift, when we often have snacks before we clean up and go home, we can't resist indulging in the fritters, although we usually dip them in hot sauce since there's rarely any Tamarind Dipping Sauce left in the kitchen. Sweet Vidalia onions are harvested in the spring and are best at that time, when they're freshest. They can be found the rest of the year for as long as the supply lasts. If you can't find Vidalias, try another sweet onion like Maui (Hawaii) or Walla Walla (Washington). At other times of year you could use Spanish onions as a substitute.
Provided by David Waltuck
Categories Onion Appetizer Fry Cocktail Party Oscars Back to School Rosh Hashanah/Yom Kippur Family Reunion Poker/Game Night Deep-Fry Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes enough for a crowd (35-40 fritters)
Number Of Ingredients 10
Steps:
- 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 or in a lined woven basket accompanied by the dipping sauce in one or more bowls.
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CRAZY BOYZ
[email protected]I'm not sure what I did wrong, but these were the worst onion fritters I've ever had.
Obase Daniel
[email protected]These were a complete disaster. The batter was too thin and the onions were raw.
Muhammad Liaqat
[email protected]The fritters fell apart when I tried to flip them. I think I overmixed the batter.
luqman mehar
[email protected]These were a bit bland. I think I'll add some more spices next time.
Bhakta bdr Shahi
[email protected]The batter was a little too thick for my liking, but the flavor was great.
trecia gayle
[email protected]These were a little too sweet for my taste, but my husband loved them.
Zahid Qamar
[email protected]I love that these fritters are baked instead of fried. It makes them a healthier option, but they're still just as delicious.
Malamud Pathan
[email protected]These are a great appetizer or side dish. I've even served them as a main course with a salad.
Sucur S.
[email protected]I'm not usually a fan of onion rings, but these fritters were amazing. The batter was so light and fluffy, and the onions were cooked to perfection.
Billy Jones-Cox
[email protected]These were so good! I used a mix of Vidalia and yellow onions and they were perfect.
Hero Sakib
[email protected]I've made these fritters a few times now and they're always a crowd-pleaser. They're so easy to make and they're always delicious.
Kofi Watapp
[email protected]These onion fritters were a hit! The batter was light and crispy, and the onions were perfectly caramelized. I served them with a side of ranch dressing and they were gone in minutes.