Vidalia Onion Fritters

Name: Vidalia Onion Fritters
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
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

Crispy, golden-brown fritters made with sweet Vidalia onions in a light, savory batter. Served with tamarind dipping sauce, these fritters have a delicate crunch and perfectly seasoned interior.

6 servings

1 hr 7 min

Published October 4, 2025

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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. Place 1 3/4 cups flour, the baking powder, and salt in a large bowl and whisk to mix.
2 min
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. Preheat the oven to its lowest setting.
5 min
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

Cooking Instructions

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

2 min

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. Preheat the oven to its lowest setting.

5 min

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