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Vidalias are harvested from late April
to mid-June. Their high water and sugar content makes them prone to bruising and
spoilage. They are best kept refrigerated, frozen (chopped or whole), or hung in
a cool, dry area.
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Sweet Vidalia Onion Latkes
1 Vidalia Onion
1 large potato
1 small carrot
1 large egg, lightly beaten
2 T. all purpose flour
salt and pepper, to taste
2-4 T. vegetable oil
Using a large grater, grate onion, potato and carrot. Place vegetables in
strainer; rinse with cool water until water runs clear. Drain well; squeeze out
excess water and pat dry with paper towel.
Combine grated vegetables, egg, flour and salt and pepper. Heat vegetable oil in
large skillet over medium-heat. Working in batches and using 2-3 Tbsp. of
vegetable mixture into skillet. Flatten slightly and cook until undersides are
golden brown flip and brown on the other side.
Serve with Creamy Vidalia Onion Sauce.
Makes 8 pancakes.
Creamy Vidalia Onion sauce:
In a small skillet, melt 1 tbsp butter or margarine over medium heat; sauté 1
chopped Vidalia Onion until softened; cool. Mix 1 envelope beef flavored
bouillon with 1 cup sour cream, 1/2 tsp. Worcestershire sauce and cooked onions.
Makes 1 1/3 cup sauce.
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