Onion fritters with cilantro mint dipping sauce are one of my favorite appetizers. Indian spices give the fritters beautiful color and taste.
Do you remember the old cartoons where someone would smell something incredibly delicious and his body would float in the air, following the scent? That’s how my husband is about Indian food. When our old neighbors, who are Pakistani-American, moved in, the days that Kishwar cooked traditional foods, the smells that would come wafting over our fence were amazing! Spencer’s eyes would roll back in his head and he would beg me to find out some of Kish’s secrets.
I started cooking Indian food after we returned from our honeymoon there, twenty-five years ago. I’m constantly trying new recipes and am so glad that my kids are willing tasters and love Indian food as much as we do. I have several of Madhur Jaffrey’s cookbooks, but one of my favorites is her Quick & Easy Indian Cooking. Turmeric, one of the main spices in Indian food, is all over the news with it’s amazing health benefits. I often add turmeric to my rice pilaf to give it a pretty golden color.
I’ve made these Onion fritters a few times and every time I make them, I always think, “I’ve got to make these more often!”
I made a batch this weekend and even my sick 18 year old crawled out of bed to get her share of onion fritters. It’s always a good sign in our house when only sighs accompany the food. We four devoured the whole batch, post photos, standing at the island in the kitchen. Sophie, 12, said, “You really should make onion fritters more often!”
- 1 large egg
- 4 tablespoons water
- 1 tablespoon lemon juice
- 1 cup chickpea flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cayenne
- 1/2 teaspoon garam masala available in the spice section of most grocery stores
- 1/2 teaspoon cumin seeds
- 1 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1 fresh hot green chile, finely chopped (Jaffrey suggest leaving the seeds in, I removed half to cut down on the heat)
- 2 tablespoons chopped fresh cilantro
- 1 medium-large onion about 7 ounces, peeled and diced
- Vegetable oil for frying
Whisk egg into a bowl and beat well. Add the water and the lemon juice. Mix. Add remaining ingredients, chickpea flour through cilantro and mix well. Set aside for at least 10 minutes.
Meanwhile, heat oil in a deep fryer or wok, over a medium high heat. Jaffrey suggests 3 inches of oil, but I use less, maybe an inch?
When the oil is hot, put the chopped onion in the batter and mix. (This should be done just before frying)
Drop batter by heaping tablespoons into the hot oil. Working in batches, frying 3 or 4 at a time, depending on the size of your pan. Turn fritters to brown on both sides, about 3 or 4 minutes per side. Remove fritters with slotted spoons and drain on a plate lined with paper towel. Serve with Fresh Green Chutney.
Onion fritters really are pretty easy to make.
They require a few Indian ingredients, the most unusual ingredient, chickpea flour, also called besan or gram flour, is available at most health food stores. Chickpea flour is also gluten-free which makes it a nice dish for those with gluten sensitivities.
The fresh cilantro-mint chutney to serve them with is very similar to a Greek Tzatziki, just yogurt and some fresh herbs! It’s the perfect compliment to these tasty little bites!
- 8 Tablespoons plain yogurt divided
- 2 heaping Tablespoons coarsely chopped mint
- 2 heaping Tablespoons coarsely chopped cilantro
- 1 Tablespoon lemon juice
- kosher salt to taste
Put 2 Tablespoons yogurt, mint, cilantro, lemon and salt in a blender or food processor and blend until smooth.
Beat remaining 6 Tablespoons yogurt in a bowl and add herb/yogurt mixture, stirring until mixed. Refrigerate until ready to use.
Looking for more Indian dishes to go with your onion fritters?