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Southern-style Sweet Corn Vidalia Onion Rings with Crabmeat Dip

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Servings: Serves 4

Cook Time: 5 minutes

Prep Time: 15 minutes


1 large vidalia onion
1 15 oz Can cream-style corn
1 cup self-rising flour
1/8 teaspoon white pepper
1/4 teaspoon salt
1 cup corn kernels (raw or thawed from frozen)
3 tablespoons oil for frying
1/4 cup coarsely chopped vidalia onion ( crabmeat dip)
3 tablespoons Fresh parsley leaves ( crabmeat dip)
3/4 cup flaked crabmeat or imitation crabmeat ( crabmeat dip)
4 oz cream cheese, at room temperature ( crabmeat dip)
3 tablespoons fresh lime juice ( crabmeat dip)
3 tablespoons water ( crabmeat dip)
2 tablespoons mayonnaise (crabmeat dip)
1 teaspoon worcestershire sauce ( crabmeat dip)
1 dash hot sauce ( crabmeat dip)


1. In a food processor fitted with a chopping blade or in a blender, process the cream-style corn until nearly smooth. Remove to a bowl and whisk in the flour, salt, and pepper to make a thick batter. Stir in the corn kernels.
2. In a large heavy skillet, pour the oil to a depth of 3/4 -inch and heat to 375 degrees. Peel the onion and cut crosswise into 3/4 -inch thick slices; separate the slices into individual rings. (Reserve the onion centers for another use.)
3. Dip an onion ring into the batter, coating thickly. Lay onion ring gently in the hot oil and cook until underside is dark golden, about 2 minutes; turn and cook 2 to 3 minutes longer. Remove and drain on paper towels; keep warm in a 200 degree oven.
4. Repeat with remaining rings. Fry 2 to 3 rings at a time, depending on the size of your skillet, taking care not to crowd the pan and let the temperature drop too much, which will result in greasy rings.
* Crabmeat Dip: In a food processor fitted with chopping blade, combine the onion and parsley. Process until finely chopped. Add the remaining ingredients and process until well blended. Chill until serving. Makes 1 1/4 cups.
Courtesy of the Vidalia Onion Committee

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 431 kcal (21%)
Calories from Fat 297 kcal (0%)
Total Fat 33 g (50%)
Saturated Fat 19 g (95%)
Cholesterol 36 mg (12%)
Sodium 785 mg (32%)
Total Carbohydrates 59 g (19%)
Dietary Fiber 11 g (44%)
Protein 18 g (30%)
Vitamin A 718 IU (14%)
Vitamin C 28 mg (46%)
Calcium 193 mg (3%)
Iron 15 mg (25%)

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