Onion Fritters
Even though these are served as a first course in many restaurants and there is no reason why they should not be in India they are generally served as a snack with tea. They may also be served with drinks. This particular recipe, in which an egg is used in the batter, comes from my friend, Badi Uzzaman, who played the part of my husband in the television series Firm Friends. A chutney should be served on the side.
Ingredients
- large egg
- tablespoon lemon juice
- 00 g 4oz chickpea flour (also called gram flour or besan)
- ¾ teaspoon salt
- ½ teaspoon chilli powder
- ½ teaspoon garam masala
- ½ teaspoon cumin seeds
- teaspoon ground cumin
- ¼ teaspoon ground turmeric
- fresh hot green chilli, finely chopped
- tablespoons chopped green coriander
- egetable oil for deep-frying
- 500 g 7oz onions, peeled and chopped into medium-sized dice
Instructions
- Break the egg into a bowl and beat well.
- Add 4 tablespoons water and the lemon juice.
- Mix, add all the chickpea flour and mix well with a whisk.
- Put in the salt, chilli powder, garam masala, cumin seeds, ground cumin, turmeric, green chilli and green coriander.
- Mix well and set aside for at least 10 minutes or longer.
- Mix again with a whisk.
- The batter should be of a droppable consistency.
- Put the oil for deep-frying in a wok or deep fryer and set over medium heat.
- You should have at least 7.5cm (3in) oil in the centre of the wok.
- When hot, put the onions into the batter and mix. (This should always be done just before frying.)
- Remove heaped teaspoons of the batter and drop it into the hot oil.
- Use up all the batter this way.
- Stir and fry the fritters for 7–8 minutes or until they are a golden red.
- Remove with a slotted spoon and drain on a plate lined with kitchen paper.
Notes / Tips / Wine Advice:
Serve the fritters hot, as soon as they are made.