Onion Fritters
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4.3
12 reviews
Good
Onion Fritters
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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.
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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)
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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 Information
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Calories
381kcal
(19%)
Carbohydrates
49g
(16%)
Protein
9g
(18%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Sodium
255mg
(11%)
Potassium
446mg
(13%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
303IU
(6%)
Vitamin B1 (Thiamine)
0.2mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
58mg
Vitamin B6
0.4mg
Vitamin C
115mg
(128%)
Vitamin E
6mg
Vitamin K
5µg
Calcium
70mg
(7%)
Vitamin B9 (Folate)
732µg
Iron
2mg
(11%)
Magnesium
72mg
Phosphorus
152mg
Zinc
1mg
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 255mg | 11% |
| Potassium | 446mg | 9% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 303IU | 6% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 58mg | |
| Vitamin B6 | 0.4mg | |
| Vitamin C | 115mg | 128% |
| Vitamin E | 6mg | |
| Vitamin K | 5µg | |
| Calcium | 70mg | 7% |
| Vitamin B9 (Folate) | 732µg | |
| Iron | 2mg | 11% |
| Magnesium | 72mg | 18% |
| Phosphorus | 152mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
12 reviews
Good
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