Spicy Onion Fritters Recipe
Ingredients
| Besan | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| Plain yogurt | 2 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Tumeric | 1/2 Teaspoon | |
| Cumin seeds | 1/2 Teaspoon | |
| Ginger root | 1/2 Teaspoon, minced | |
| 1 medium-size onion, quartered, thinly sliced | ||
| Cilantro leaves | 2 Tablespoon, minced | |
| Green chili pepper | 1 Small, minced | |
| 4 cups peanut or vegetable oil 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.
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.
Chef
