Vidalia Onion Fritters

Ingredients

• •1⅓ cups all-purpose flour
• •2 teaspoons baking powder
• •1 teaspoon kosher salt
• •2¼ cups milk
• •2 large eggs
• •½ teaspoon white wine vinegar
• •¼ teaspoon Tabasco sauce
• •2 large Vidalia onions
• •4 cups vegetable oil
• •1 serving Tamarind Dipping Sauce
• •1 serving for serving

Cooking Instructions

1. 1.

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

   2 min

2. 2.

   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.

   35 min

3. 3.

   3. Preheat the oven to its lowest setting.

   5 min

4. 4.

   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.

   25 min