Vidalia Onion Fritters

• 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 (sambal oelek)
• 2 large Vidalia onions, sliced lengthwise (top to bottom)
• Canola or other vegetable oil, for deep-frying
• , for serving

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 375u0b0F 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.

flour, baking powder, salt, milk, eggs, white wine vinegar, tabasco sauce, vidalia onions, vegetable oil

Taken from www.epicurious.com/recipes/food/views/vidalia-onion-fritters-243626 (may not work)