Cliffs homegrown Vidalia onion petals

Lynnda Cloutier


Cliff knows what he's talking about! These are from The Good Stuff cookbook, and boy, are they good stuff!

★★★★★ 1 vote


onion ring batter, can be made one day in advance:
2 cups flour
1 tablespoon sea salt
1 tablespoon hungarian paprika
1 tablespoon light brown sugar
1 1/2 teaspoons old bay seasoning
1 teaspoon ground cumin
pinch freshly ground black pepper
pinch ground cayenne
1 cup beer, any kind you like
1 cup buttermilk
one large egg, beaten
onion petals:
canola oil for deep frying
1 cup flour
four vidalia onions, each cut into eight wedges (petals)
sea salt and freshly ground black pepper


1To make the onion petals, in a large, deep skillet, heat about 3 inches of oil until a thermometer reads 350°. Line a metal tray with paper towels.
2Add flour to a bowl. Add the onions and toss, coating them well. Shake off the excess. Dip the petals into the batter and coat well. Carefully add the petals, one by one, to the hot oil, making sure not to overcrowd the skillet. Fry until golden brown and crispy. Remove with a slotted spoon. Drain on paper towels. Season with salt and pepper while still hot. Serve at once. Serves four.
3these onions are truly delicious.

About Cliffs homegrown Vidalia onion petals

Course/Dish: Vegetables