If you are looking for a quick and easy recipe that will appeal to both kids and adults, then Onion Fritters are for you.
It’s a simple chickpea flour batter loaded with chopped onions and fried until golden brown.
Serve with some brown rice, chutney and a salad, and you’ve got dinner. (In our house, these come with a side of ketchup.)
You can vary the fritters with whatever you’ve got on hand. Some potato and hot peppers would be fine. Maybe some garlic and fresh ginger, too?
The batter comes together in just a few minutes without much mess, so you may find yourself making these onion fritters quite often.
(For a change of pace, give my Crispy Cabbage Fritters a try.)
- 1 cup / 250 ml chickpea flour
- 1/4 cup /60 ml cornstarch
- 1 teaspoon / 5 ml cumin
- 1/2 teaspoon / 2.5 ml coriander (optional)
- 1 teaspoon / 5 ml salt
- 1/2 teaspoon /2.5 ml ground pepper
- 1/2 cup / 125 ml warm water
- 1-1/2 cups / 375 ml chopped onion
- Vegetable oil for frying (enough to fill pan 2 inches / 5 ml deep)
Stir together chickpea flour, cornstarch, cumin, coriander (if using) salt and pepper until thoroughly mixed.
Add warm water and stir until batter is smooth.
Stir in onions. Let batter sit for 5 minutes.
While batter is resting, pour oil into a deep sauce pan or Dutch oven.
Heat oil over medium to medium-high heat until a small bit of batter dropped in the oil sizzles and forms bubbles around the edges. The oil should be about 2 inches deep.
Drop batter by teaspoonfuls into the hot oil. Do not add to many at a time, or the oil will cool down too much.
Let the fritters cook for around 2 minutes, then turn them over and cook for an additional 2-3 minutes or until the fritters are golden brown. (If they brown too quickly, turn down the heat. If the oil does not bubble around the edges of the fritters when you have added them, turn up the heat slightly).
Remove the cooked fritters from the oil, and place on paper towel or cloth-lined plate. Keep warm in oven while you cook the remaining batter.