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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 6 |
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Jeff sent me this recipe. It sounds quite delicious. It is from . Ingredients:
1 1/3 cups all-purpose flour, or more if needed |
2 teaspoons baking powder |
coarse (kosher) salt, to taste |
2 to 2 1/2 cups milk |
2 large eggs |
1/2 teaspoon white wine vinegar |
1/4 teaspoon tabasco sauce or chili-garlic sauce |
2 large vidalia onions, sliced lengthwise (top to bottom) |
canola or other vegetable oil, for deep-frying |
Directions:
1. 1. Place 1 3/4 cups flour, the baking powder, and salt in a large bowl and whisk to mix.
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.
3. 3. Preheat the oven to its lowest setting.
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 with small bowls of dipping sauces, spicy to creamy.
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