Spinach Onion Fritter Food

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AMISH ONION FRITTERS



Amish Onion Fritters image

These are delicious onion fritters that I have made many times! This batter would also be great for onion rings! Its so light and crisp! I found this on GroupRecipes and it was posted by a member named Youtoo1955. The photo is my own.

Provided by Lillian Russo

Categories     Vegetable Appetizers

Time 40m

Number Of Ingredients 8

3/4 c flour
1 Tbsp sugar
1 Tbsp cornmeal
2 tsp baking powder
1-2 tsp salt-according to taste
3/4 c milk
2 1/2 c chopped onions
oil for frying

Steps:

  • 1. Mix together dry ingredients.
  • 2. add milk and stir.
  • 3. batter will be thick.
  • 4. add onions and mix throughly.
  • 5. heat 1/2 inch oil in skillet over medium high heat.
  • 6. drop batter by tablespoons in hot oil, flatten slightly, brown on both sides until nice and crisp.
  • 7. drain on paper towels.
  • 8. serve warm.

INDIAN SPINACH-AND-CHICKPEA FRITTERS



Indian Spinach-and-Chickpea Fritters image

Provided by Young Sun Huh

Categories     appetizer

Time 35m

Yield 24 fritters

Number Of Ingredients 12

1 cup chickpea flour (available at Middle Eastern, Indian or health-food stores), or all-purpose flour
1/4 cup cornstarch
1/4 teaspoon baking powder
1 teaspoon cumin seeds
1/4 teaspoon cayenne pepper
Kosher salt
1/2 onion, finely chopped
1 cup canned chickpeas, drained, rinsed and roughly chopped
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 tablespoon minced peeled ginger
Vegetable oil, for deep-frying
Mango chutney, for serving

Steps:

  • Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.
  • Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Cook until lightly golden, about 2 minutes, turning as needed. Transfer with a slotted spoon to a paper-towel-lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick.
  • Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute. Season with salt and serve with chutney.

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