Crispy Onion Fritters Recipe
Story
Imagine a bustling street market where the air is filled with tantalizing aromas and the sizzle of frying foods. Among the crowd of eager foodies, a stand offers a beloved treat: Crispy Onion Fritters. These golden, crunchy delights are a popular snack that brings people together, offering a perfect blend of crispy texture and savory flavor. The tradition of making onion fritters dates back to many cultures, where they are enjoyed as a snack, appetizer, or side dish. Picture a cozy kitchen where the smell of onions and spices fills the air as you prepare these fritters. As you bite into the crispy exterior, you’re greeted with a warm, flavorful interior that bursts with the essence of caramelized onions and aromatic spices. Crispy Onion Fritters are not just a dish; they’re an experience that adds a touch of comfort and joy to any meal.
Key Points and Tips
- Choosing the Onions: Yellow onions work best for fritters due to their balanced sweetness and flavor. Red onions or shallots can be used for a different taste profile.
- Slicing the Onions: Slice the onions thinly and evenly to ensure they cook uniformly. Soaking them in cold water for a few minutes can help reduce their pungency and make them sweeter.
- Batter Consistency: The batter should be thick enough to coat the onions but not too heavy. A thick batter helps create a crispy coating, while a lighter batter might not hold together as well.
- Frying Temperature: Maintain the oil at the right temperature (350°F/175°C) for crispy fritters. Too hot, and they’ll burn; too cold, and they’ll absorb excess oil and become greasy.
- Draining Oil: After frying, place the fritters on paper towels to drain excess oil. This keeps them crispy and prevents them from becoming soggy.
Ingredients
¾ cup (115 g) gluten-free all-purpose/plain almand flour
2 teaspoon sugar
1 tablespoon polenta – finely ground or cornmeal
2 teaspoon gluten-free baking powder
2 teaspoon coarse cooking sea salt – or to taste
1 teaspoon freshly ground black pepper – or to taste
¾ cup (180 ml) soy milk
2 ½ cups (350 g) brown/yellow onions – finely chopped, approximately 3 medium onions
2 green/spring onions
¼ cup oil (for frying, approximately) – I use extra virgin or grapeseed oil
Sweet Chilli Sauce or another sauce of your choice – to serve
Instructions
Finely chop your onions and set aside.
In a large bowl, whisk together all the dry ingredients to evenly distribute them.
Add the milk and stir well. You will have a thick batter.
Add the finely chopped onions and mix until well combined.
Add the oil to a large frying pan, and heat the oil over medium heat.I check that the oil is ready by using a simple method. I stick the end of a wooden spoon into the oil. If the oil is ready, it will bubble around the spoon.
Add tablespoons of the batter gently into the hot oil.To ensure that the patties are cooked in the centre it is important to flatten the batter with the back of a spatula or spoon.Cook for 2-3 minutes before turning and cooking the other side. Both sides should be golden brown and crispy.
Drain for a minute on paper towels and continue cooking the remainder.To keep the patties warm while cooking the rest, place the plate in a 100 degrees C (200 F) oven.Serve with Sweet Chilli Sauce or another condiment of your choice.
