Mild and sweet Vidalias have a short season and limited supply that can make them scarce and pricey. Substitute other large sweet onions, such as Oso Sweets from Texas, Walla Walla or Maui onions in this Onion Blossom.
Vegetable oil for frying
1 large Vidalia onion
3 cup cold water
2 large eggs, lightly beaten
1/2 cup beer or club soda
1/2 cup milk
2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cayenne pepper
Preheat oil in a large saucepan to 375°F. Peel onion and cut off the bottom, leaving a flat surface. Cut into 3/4-inch wedges, but do not cut all the way through.
Soak onion in ice cold water until wedges open, about 20 minutes; drain and pat dry. Mix eggs, beer and milk in a medium bowl. Mix flour and baking powder in a separate bowl.
Dip onion in egg mixture, then into flour mixture. Dip again into egg mixture then flour mixture, making sure onion is well coated.
Place onion in hot oil. Deep-fry until golden brown and tender, about 15 minutes; drain on paper towels. Place onion on a serving plate. Sprinkle with salt and cayenne pepper.
Onion Blossom tip: To check if the oil is ready for frying, insert a wooden chopstick or handle of a wooden spoon into the hot oil. When bubbles form around the wood, the oil is hot enough for frying. Use a slotted spoon to lower the onion in and out of the oil.