by Sara Stephens My father salts his dinners as if they need to last through a war. Not just the potatoes I mash with a stick of butter or the lima beans, but the whole plate—
a pair of poems by Terry Minchow-Proffitt MIDWAY Once Mohawk Rubber and Doughboy Plastic closed shop, the carnival bucketed into town, a shaman’s grin with neon teeth. Fast-talking strangers played host to our drubbed daddies, the shamefaced lost
Caramelized Vidalia onions: 3 cups diced Vidalia onions 2 Tbsp. canola oil 1/4 cup water 1 Tbsp. butter Salt Pepper Heat sauté pan. Add oil. Add onions and caramelize. Add butter. Add water as needed to deglaze pan. Season with salt and pepper. Set aside. Yields 1 cup caramelized Vidalia onions. Fritters: 1 cup caramelized Vidalia onions 2 Tbsp. applewood smoked ham, diced 1/4 cup Gouda cheese, grated 2 Tbsp. mayonnaise 1 tsp. Dijon mustard 1 cup flour 1 egg 1 cup milk 1 cup plain bread crumbs 1/2 cup Panko bread crumbs 4 cups canola oil In a mixing bowl, combine caramelized Vidalia onion, ham, cheese, mayonnaise and Dijon mustard. Salt and pepper to taste. Set aside to chill. Form fritter using a small cookie dough scoop. Yields approximately 12. To bread the fritters, place flour in a bowl. Mix egg and milk in additional bowl. Mix bread crumbs and Panko crumbs in third bowl. Place the fritter in the flour, coat and shake off excess flour. Place in egg and milk mixture and coat well. Place fritter in bread crumbs and coat evenly. To fry the fritters, heat canola oil to 350 degrees. Cook fritters in hot oil until golden brown. Photo Credits: Vidalia Onion Fritter by Hope Philbrick. Recipe shared by Chef Hilary White.