If you are looking for a simple and delicious appetizer, side dish, or starter, you will love these crispy onion fritters. They are made with basic ingredients that you probably already have in your pantry. All you need to do is mix some chopped onions with a easy pancake batter and fry them until golden and crunchy. These onion fritters are not only tasty, but also vegan and gluten-free.
Ingredients
- ¾ cup (115 g) gluten-free all-purpose/plain flour (See Note 1)
- 2 teaspoon sugar
- 1 tablespoon polenta – finely ground or cornmeal (See Note 2)
- 2 teaspoon gluten-free baking powder
- 2 teaspoon coarse cooking sea salt – or to taste
- 1 teaspoon freshly ground black pepper – or to taste
- ¾ cup (180 ml) soy milk (See Note 3)
- 2 ½ cups (350 g) brown/yellow onions – finely chopped, approximately 3 medium onions
- 2 green/spring onions
- ¼ cup oil (for frying, approximately) – I use extra virgin or grapeseed oil (See Note 4)
- Sweet Chilli Sauce or another sauce of your choice – to serve
Instructions
- Finely chop your onions and set aside.
- In a large bowl, whisk together all the dry ingredients to evenly distribute them.
- Add the milk and stir well. You will have a thick batter.
- Add the finely chopped onions and mix until well combined.
- Add the oil to a large frying pan, and heat the oil over medium heat (180° to 190°C). I check that the oil is ready by using a simple method. I stick the end of a wooden spoon into the oil. If the oil is ready, it will bubble around the spoon.
- Add tablespoons of the batter gently into the hot oil.To ensure that the patties are cooked in the centre it is important to flatten the batter with the back of a spatula or spoon.Cook for 2-3 minutes before turning and cooking the other side. Both sides should be golden brown and crispy.
- Drain for a minute on paper towels and continue cooking the remainder.To keep the patties warm while cooking the rest, place the plate in a 100 degrees C (200 F) oven.Serve with Sweet Chilli Sauce or another condiment of your choice.
Notes
- Flour: we use a commercial all-purpose flour, made from a blend of naturally occurring gluten-free flours. Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. Regular all-purpose flour can be used if you do not require the recipe to be gluten-free.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Milk: I have used soy milk, but use a milk of your choice.
- Oil: it is important that the oil not be too hot or the patties will brown before the centre is cooked. It is also important that the oil not be too cool or the patties will absorb the oil, leaving them soggy and greasy.
Nutrition
Calories: 55kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 238mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Calcium: 39mg | Iron: 0.3mg
Recipe Link: Healthy Diet 4 Ever
