Vidalia Onion Fritters

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These golden Vidalia onion fritters are a delightful vegetarian snack, offering a perfect balance of natural sweetness and savoury crunch. Using the famous Vidalia variety ensures a mild, delicate flavour that softens beautifully inside the crisp, spider-like batter. A touch of white wine vinegar and hot sauce in the mix adds a subtle brightness, cutting through the richness of the deep-fried coating for a moreish finish.

Ideal as a casual starter or a party platter addition, these homemade fritters are best served piping hot alongside a tangy tamarind dipping sauce. The batter is light and free-form, creating irregular, crunchy edges that are incredibly satisfying. Whether you are hosting a weekend gathering or looking for a comforting seasonal treat, these simple fritters are a guaranteed crowd-pleaser.

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 stora ägg
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

Place 220g flour, the baking powder, and salt in a large bowl and whisk to mix.
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.
Preheat the oven to its lowest setting.
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.

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