Onion fritters recipe or pakora recipe, a quick and easy recipe for deep-fried crispy onion fritters to serve as a delicious snack or appetizer!
I was inspired by the Indian pakora to make these crispy deep-fried onion fritters, I served them as an appetizer to friends who came over for dinner and they were a total success!
There’s nothing easier to make than these onion fritters, 4 onions will yield lots of it.
In this recipe the onions are thinly sliced, I used a mandolin to get even slices, all the rings are separated and dredged into a mixture made of chickpea or gram flour, rice flour, salt, chili powder, turmeric powder, green onion and a few chopped chilies.
Gram flour can be replaced by all-purpose flour, rice flour gives a nice crisp but it can be replaced by corn starch which will work about the same.
Firstly, the onion rings are added to a bowl, salted and set aside for 15-20 minutes to let them release all their juices, the rest of the ingredients are added and mixed with the onion juices, no additional water or any liquids are needed. The onion rings are coated with this batter and then deep fried for a few minutes until golden.
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
4 yellow onions, thinly sliced
1 tsp salt
3/4 cup (90 g.) gram flour
3 tbsp. rice flour
11/2 tsp chili powder (or to taste)
1/4 tsp turmeric powder
2 tbsp. green part of chive, thinly sliced
Oil for deep-frying
Into a bowl, add the onion rings, sprinkle them with salt, rub them together to distribute the salt evenly, set aside for 15 to 20 minutes
Heat about 3 inches of oil to 250°F-270°F (120°C to 130°C) in a deep frying pan, you want it hot but not too hot or it will burn the fritters
Add all the remaining ingredients to the onion rings (keep the onion water), toss to coat, gather 1 tbsp of onion batter per fritter and dip into the hot oil, proceed in batches, fry until lightly golden and crisp, set aside on a plate lined with paper towel
Deep fry the fritters a maximum of 2 hours before serving as they will lose a bit of their crisp over time
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