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Indian Crispy Onion Fritters

Onion Fritters from Madhur Jaffrey's Quick & Easy Indian Cooking
Course: Appetizer
Cuisine: Indian
Author: Cynthia


  • 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.