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Onion Fritters




Source of Recipe


carnation037


List of Ingredients




Indian - Onion Fritters
(Piaz Pakode)

1 cup (250 ml) chickpea flour (besan)*, sifted
2 tsp (10 ml) vegetable or peanut oil
1-2 green hot peppers, seeded and finely chopped
1 tsp (5 ml) ground cumin
Salt to taste
1/2 cup (125 ml) warm water
2 medium onions, thinly sliced
Vegetable or peanut oil for deep frying

* Available in finer supermarkets, Indian specialty shops, and health food stores


Recipe



Combine the chickpea flour and 2 teaspoons (10 ml) vegetable oil in a
mixing bowl. Picking the mixture up by small handfuls, rub it between
your hands and let it drop back into the mixing bowl. Repeat until
all the oil is mixed with the flour and no lumps remain. Stir in the
hot peppers, cumin, and salt. Add the water in a thin stream while
whisking or beating with an electric mixer, or by placing all the
ingredients in an electric blender or food processor, to make a thick,
smooth batter. Beat for about 10 minutes, until the batter is light
and fluffy. Cover the batter and let it rest in a warm spot for 30
minutes. Stir the sliced onions into the batter immediately before
frying. Heat about 2 inches (5 cm) vegetable oil in a large, deep pot
until the surface begins to shimmer, about 375F (180C) on a deep
frying thermometer. Drop the batter by 2-tablespoon (30 ml) scoops
and, working in batches, fry five or six fritters at a time until
golden brown and crispy on both sides, about 10 minutes. Be sure to
allow the temperature of the oil to return to 375F (180C) before
starting another batch. Drain on paper towels and serve hot or warm.


Serves 4 to 6.