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Have you made Curried Vidalia Onion Fritters?
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cuisine: French
     Serving Size: 20 - Change
Nutritional Facts
Servings Per Recipe: 20
Amount Per Serving
Calories 34
% Daily Value**
Total Fat 0g
1%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 13mg
4%
Sodium 122mg
5%
Total Carbohydrate 6g
2%
Dietary Fiber 0g
1%
Sugars 1g
Protein 1g
Vitamin A  0%Vitamin C  1%
Calcium  2%Iron  1%
Potassium  2%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Curried Vidalia Onion Fritters

Date Added: June 11, 2009

Ingredients:

1 Dash Vinegar
1 Teaspoon Baking Powder
1 Teaspoon Salt 1 t.
2 Teaspoons Curry Powder or garam masala
1 Egg whites room temperature
1 Cup Flour plus additional
1 Vidalia Onion peeled halved
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Directions:

1. Mix all the dry ingredients together in a bowl.

2. Beat the liquids together. Pour over the dry ingredients and combine.

3. Add the sliced onions and mix well. If possible, let stand for 1 hour.

4. In a large saucepan or deep skillet heat 3 inches of vegetable oil to 350F over medium heat.

5. Drop the batter into the hot oil by tablespoonfuls, being careful not to crowd the pan.

6. Cook until browned on one side and turn. When the fritters are deep golden brown all over, remove them and drain on paper towels.

7. Break one open to test for doneness; if underdone in the center, reduce the heat a bit, and fry another minute.

8. Repeat until all the batter is used up and serve immediately.

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Dietary Notes:
This recipe is very low-sodium with 122.2mg per serving, low-fat with 0.45g per serving, low-saturated fat with 0.1g per serving, low-cholesterol with 13.3mg per serving and low-calorie with 34.1 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Sulfites, Vinegar, Onion allergies.
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