Love onions? Love onion rings? If you are a fan of onion rings but don't like the bother of slicing, separating, and battering individual onion rings, this recipe may be for you. If when you bite into a ring, you inadvertently pull the onion from its coating and you have a dangling ring down the front of your chin and a handful of batter in your hand, this recipe may be for you.
With this recipe you have forkfuls of onion flavor in golden batter with every bite and no embarrassing dangling ring, grins. These fritters go well with just about any roasted meat of course. A friend of mine loves these so much he wants to use them in place of hamburger buns. That's a little much in my mind, but I understand it. Made smaller, I think they would make a mighty tasty appetizer.
3/4 cup all-purpose flour
2 tablespoons sugar ***
1 tablespoon cornmeal
2 teaspoons baking powder
1-2 teaspoons salt (according to taste)
3/4 cup milk
2 1/2 cups chopped onions
Oil for frying
Mix together the dry ingredients and then add the milk; the batter will be quite thick.
Add onions and mix thoroughly.
Heat about a half an inch of oil in a skillet over medium-high heat. Drop batter by tablespoonfuls into the hot oil, using a second spoon if necessary to scoop it from the tablespoon. Flatten slightly. Brown on both sides until golden brown and crisp. Drain on paper towels. Serve warm. Best eaten soon after they're made.
COOK'S NOTES: Be careful! The oil is hot and you can get a splatter burn (as me how I know this). After scooping the batter into the hot oil, you can gently reshape the batter if you're quick. Just take a spoon or a spatula and push the batter in the direction you want it to go.
These do not reheat well but then I can't think of anything fried that does.
***A note about the sugar called for in this recipe. I happen to think it's a perfect addition. Someone tried the recipe and said it was too sweet. So you might want to consider the amount of sugar, reducing it or eliminating it, especially if you're using a sweeter onion like Vidalia or Walla-Walla. I was using regular plain ole yellow onions, so I think the sugar was a good addition, but then I'm a fan of sweet.