Best Fried Vidalia Onion Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE ABSOLUTE BEST FRIED VIDALIA ONION RINGS



The Absolute Best Fried Vidalia Onion Rings image

Provided by Food Network

Categories     side-dish

Time 30m

Number Of Ingredients 8

Several large Vidalia onions
1 cup all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1 egg, separated
3/4 cup milk
1 tablespoon vegetable oil
Peanut oil, for deep-frying

Steps:

  • Slice onions into rings. In 1 bowl, mix together flour, salt and baking powder. In another bowl, beat egg yolk, then stir in milk and vegetable oil. Combine wet and dry ingredients, stir until smooth. In a third bowl, beat egg white until soft peaks form, then fold into egg-flour mixture, stirring until smooth. Dip onion rings into batter and deep fry.

FRIED VIDALIA ONION



Fried Vidalia Onion image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 17

1 Vidalia onion, skin removed
2 eggs
1 cup milk
1 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons cayenne pepper
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon ground cumin
Peanut oil, for frying
Creamy dill dipping sauce, recipe follows
3/4 cup buttermilk
1/4 cup mayonnaise
1 tablespoon freshly chopped dill leaves
1/2 lemon, juiced
Salt and freshly ground black pepper

Steps:

  • Heat oil in a deep-fryer to 350 degrees F.
  • Whisk together the egg and the milk in a medium sized bowl.
  • In a separate bowl combine the flour, salt, peppers, oregano, thyme, and cumin.
  • Slice 1/2-an inch off the top of the onion and the bottom of the onion. Slice the onion in half, about 3/4-of the way down without slicing all the way through. Slice into quarters, then into 1/8s. Repeat this until you have cut the onion into 14 sections. Spread the "petals" of the onion apart and dip the onion in the milk mixture. Then coat it liberally with the dry ingredients. Separate the "petals" and sprinkle the dry coating between them.
  • Place the battered onion in the hot oil and fry until golden brown, about 10 minutes. Remove to a paper towel lined sheet tray and season with salt and pepper.
  • In a small bowl, combine ingredients and whisk together. Season with salt and pepper, to taste. Serve with Fried Vidalia Onion.

SOUTHERN-FRIED STUFFED CHICKEN WITH ROASTED RED PEPPER-AND-VIDALIA ONION GRAVY



Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia Onion Gravy image

Provided by Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 25

4 ounces cream cheese, softened
1 cup dry chicken-flavored stuffing mix
1/2 cup (2 ounces) finely shredded Romano cheese
1/2 cup chopped Vidalia onion
1/4 cup minced fresh basil leaves
4 large boned chicken breast halves with skin
4 ready-to-serve bacon slices
1 large egg
1 cup milk
1 cup all-purpose baking mix
2 teaspoons Creole seasoning
1 teaspoon black pepper
Canola oil
Roasted Red Pepper-and-Vidalia Onion Gravy, recipe follows
1 large Vidalia onion, halved vertically
1 large sweet red bell pepper, halved and seeded
1 tablespoon olive oil
Nonstick aluminum foil
1/4 teaspoon kosher salt
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
2 teaspoons Creole seasoning
2 tablespoons minced fresh basil leaves
Black pepper

Steps:

  • Stir together first 5 ingredients in a medium bowl. Set aside.
  • Place chicken, skin side down, between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a mallet or rolling pin.
  • Spread 1/4 of cream cheese mixture on skinless side of each chicken breast half; top with 1 piece of bacon. Roll up chicken, jellyroll fashion, lifting skin and tucking roll under skin.
  • Whisk together egg and milk in a bowl. Combine baking mix, Creole seasoning, and pepper in a shallow dish. Dip chicken rolls in egg mixture; dredge in baking mix mixture.
  • Pour oil to depth of 2 inches in a large skillet; heat to 350 degrees F. Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often. Drain on a wire rack over paper towels.
  • Spoon 1/4 cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle with remaining gravy.
  • Dice 1 onion half; set aside.
  • Cut remaining onion half into slices. Place onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt.
  • Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered. Place bell pepper halves in a zip-top freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves, and dice 1 half. Reserve diced bell pepper and remaining half. Dice roasted onion, and set aside.
  • Melt butter in a large skillet over medium-high heat. Add reserved diced raw onion, and saute 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, 5 minutes, or until flour mixture is caramel-colored. Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened.
  • Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides.
  • Combine gravy mixture, reserved diced roasted bell pepper, diced roasted onion, basil, and black pepper.

FRIED VIDALIA ONION



Fried Vidalia Onion image

We went to Outback Steakhouse and we ordered fried vidalia onion and it is so good. I would like to make one for my family. My family loves it and it is so delicious and crispy.

Provided by Lisa Johnson

Categories     Vegetables

Time 45m

Number Of Ingredients 17

1 vidalia onion, skin removed
2 eggs
1 c milk
1 c all purpose flour
1 1/2 tsp salt
1/2 tsp freshly ground pepper
1 1/2 tsp cayenne pepper
1/4 tsp dried oregano
1/8 tsp dried thyme
1/8 tsp ground cumin
peanut oil, for frying
creamy dill sauce
3/4 c buttermilk
1/4 c mayonnaise
1 Tbsp freshly chopped dill leaves
1/2 lemon, juiced
salt and freshly black pepper

Steps:

  • 1. Heat oil in a deep-fryer to 350 F. Whisk together the egg and the milk in a medium sized bowl. In a separate bowl combine the flour, salt, peppers, oregano, thyme and cumin. Slice 1/2-an inch off the top of the onion and the bottom of the onion. Slice the onion in half, about 3/4-of ghe way down without slicing all the way through. Slice into quarters, then into 1/8s. Repeat this until you have cut the onion into 14 sections. Spread the "petals" of the onion apart and dip the onion in the milk mixture. Then coat it liberally with the dry ingredients. Separate the "petals" and sprinkle the dry coating between them. Place the battered onion in the hot oil and fry until golden brown, about 10 minutes. Remove to a paper towel lined sheet tray and season with salt and pepper.
  • 2. Creamy Dill Sauce: In a small bowl, combine ingredients and whisk together. Season with salt and pepper, to taste. Serve with Fried Vidalia Onion.

Related Topics