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Spicy Onion Fritters

Flavors.of.Asia's picture
Ingredients
  Chickpea flour 1 Cup (16 tbs) (Besan)
  Salt 1⁄2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Plain yogurt 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Turmeric 1⁄2 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Finely minced ginger root 1⁄2 Teaspoon (Fresh)
  Onion 1 Medium, quartered, thinly sliced
  Fresh cilantro leaves 2 Tablespoon, minced
  Green chili pepper 1 Small, stemmed, seeded, minced (Fresh, Whole)
  Peanut oil/Vegetable oil 4 Cup (64 tbs) (For Deep Frying)
Directions

In a medium-size bowl, combine flour, salt and baking soda.
In a small bowl, combine water and yogurt.
Stir liquid into dry ingredients until batter is smooth and free from lumps.
In a small skillet, heat 2 tablespoons oil over medium heat until hot.
Add tumeric and cumin seeds.
Fry 30 seconds, stirring constantly to prevent burning.
When cumin seeds smell aromatic, remove pan from heat.
Cool 2 to 3 minutes.
Stir warm oil into batter, then stir in gingerroot, onion, cilantro and chili pepper.
Cover batter and let stand 30 minutes.
In a wok or shallow saucepan, heat 4 cups oil to 360F (180C) or until a 1-inch cube of bread turns golden-brown in 60 seconds.
Using 1 generous tablespoon of batter per fritter, drop 4 to 5 fritters into hot oil.
Fry slowly 5 or 6 minutes, turning several times to insure complete doneness.
Fritters should be dark golden-brown and have a delicate crispy coating when done.
Drain on paper towels.
Repeat with remaining batter.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Onion

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