Onion Fritters
Crisp and crunchy South Indian style deep fried Onion Fritters made with onions, gram flour, rice flour, herbs and spices. Make these fritters for a delicious tea time snack or to enjoy with a hot cup of chai or coffee.
Servings: 2
Calories: 381kcal
Ingredients
- ½ cup onions thinly sliced and tightly paced, 100 grams or 2 medium-sized onions
- ½ cup gram flour (besan), 56 grams
- ¼ cup Rice Flour - 30 grams
- 2 tablespoons coriander leaves - chopped
- 1 teaspoon curry leaves - chopped, or 7 to 8 curry leaves
- ½ teaspoon fennel seeds
- 1 pinch turmeric powder
- ¼ teaspoon Red Chili Powder or cayenne pepper
- 1 or 2 green chilies chopped or ½ to 1 teaspoon
- 5 tablespoon water or add as required
- salt as per taste
- oil - for deep frying (can use peanut oil or sunflower oil or canola oil)
Instructions
Making Batter
- Take the gram flour and rice flour in a mixing bowl.
- Add sliced onions, spices, herbs and salt, except oil.
- Then sprinkle 3 tablespoons of water all over.
- Mix thoroughly. Cover the mixture and set aside to rest for 15 to 20 minutes.
- The onions will release their juices and the batter will become more moist after the resting time is complete. Next add 1 to 2 tablespoon more water and mix well again. I have added 2 tablespoons water.
- I usually keep the batter more moist than what is the norm for this recipe. As I feel some moisture helps in making these fritters not too chewy or dense. Keep in mind that the batter has to be of a thick dropping consistency.
Making Onion Fritters
- Heat oil for deep frying in a kadai or pan. When the oil becomes medium hot, drop spoonfuls of batter in the kadai.
- Flip each onion fritter when they become pale golden.
- Continue to fry till the onion fritters are golden and crisp, turning over them as required.
- Once they are fried to perfection, then remove them with a slotted spoon.
- Keep fritters on kitchen paper towels so that extra oil is absorbed. Fry in batches this way.
- Serve these crisp onion fritters hot with tomato chutney, coconut chutney, mint chutney or tomato ketchup.
Notes
- You can use chickpea flour, if you do have gram flour or besan. Add water as needed when using chickpea flour to get a thick flowing consistency in the batter.
- Deep fry on medium-hot oil making sure that the oil is not warm or very hot.
- Slice onions thinly so that they cook evenly and give a crispy texture.
- To get a softer texture in the fritters, you can opt to add a pinch of baking soda.
- The recipe can be scaled to make a small batch or a large batch.
Nutrition
Calories: 381kcal | Carbohydrates: 49g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 255mg | Potassium: 446mg | Fiber: 8g | Sugar: 10g | Vitamin A: 303IU | Vitamin B1 (Thiamine): 0.2mg | Vitamin B2 (Riboflavin): 0.1mg | Vitamin B3 (Niacin): 58mg | Vitamin B6: 0.4mg | Vitamin C: 115mg | Vitamin E: 6mg | Vitamin K: 5µg | Calcium: 70mg | Vitamin B9 (Folate): 732µg | Iron: 2mg | Magnesium: 72mg | Phosphorus: 152mg | Zinc: 1mg
