It's a cross between a pancake and an onion ring, and it's great sitting beside any chicken. The sweetness of this type onion is put under a magnifying glass when pan fried.
These are fun to modify! Top with grated Romano, or a dollop of your favorite pepper jelly. If you add more flour (a little at a time), you can fry larger, pancake sized fritters. Top with a small salad of micro greens and your guests will talk about them on the drive home (which is just what we want).
1/2 of a peeled Vidalia onion (about 7-8 oz.)
1/4 tsp Kosher salt
1/2 tsp ground black pepper
1/2 tsp Positano chicken rub
1/2 tsp Santa Clara chicken rub
1/4 cup AP flour
1/2 tsp baking flour
Up to 1/4 c olive oil
Rough chop onion and run through a food processor until almost purée, but make sure there are still some small onion pieces (you can use the fine side of a box grater, but be ready to cry!)
Empty onion into a medium bowl and add salt, mixing thoroughly. Then add pepper and the two chicken rubs.
In a separate bowl whisk flour and powder.
Add the flour mix (which is now self rising flour) in two batches into onion bowl. Fold gently, until the loose batter forms.
Heat oil in a frying pan until hot but not smoking. Then turn oil down and add spoonfuls of onion batter, taking care ( as always) NOT TO SPLASH THE HOT OIL!
When nice and brown, flip with a slotted spatula (see above oil warning) and brown the other side.
Remove and drain on paper towel for 1/2 minute and then to cooling rack (if left on paper towels, the bottom side will get soggy.)
Top with whatever you like (including some Mediterranean chicken salad) and enjoy your ticket to Yummyville!