Ingredients

1. 1 (15-ounce) can cream-style corn
2. 1 cup self-rising flour
3. 1/4 teaspoon salt
4. 1/8 teaspoon white pepper
5. 1 cup corn kernels, raw or thawed from frozen
6. Oil for frying
7. 1 large Vidalia® onion
8. Crabmeat Dip

Directions

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 ¾ inch and heat to 375°. Peel the Vidalia onion and cut crosswise into 3/4-inch-thick slices; separate the slices into individual rings. (Reserve the onion centers for another use.) 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° oven.
3. Repeat with remaining rings. Fry 2 to 3 rings at a time, depending on the size of your skillet. Take care to not crowd the pan or let the temperature drop too much, as this will result in greasy rings. Serve warm with Crabmeat Dip.