Vidalia Onion Fritters with Comeback Sauce
Serves: Makes 15
  • ¾ cup all-purpose flour
  • 1 tablespoon plain yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ¾ cup whole milk
  • ¼ teaspoon hot sauce
  • 2 cups chopped Vidalia onion
  • 6 tablespoons canola oil, divided
  • Comeback Sauce (recipe follows)
  • Garnish: fresh thyme leaves
  1. Preheat oven to 200°.
  2. In a medium bowl, whisk together flour, cornmeal, baking powder, thyme, and salt. Stir in milk and hot sauce. Add onion; stir until well combined.
  3. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Drop batter by 2 tablespoonfuls into skillet, and flatten slightly. Reduce heat to medium. Cook until golden brown and crispy on bottom, about 2 minutes. Turn, and cook 2 minutes more. Let drain on paper towels, and place on a baking sheet. Keep warm in oven. Repeat with remaining 4 tablespoons oil and remaining batter. Serve warm with Comeback Sauce. Garnish with thyme, if desired.
Recipe by Paula Deen Magazine at