|Day Part||Dinner, Lunch, Snack|
|Menu Part||Appetizer/Small Plate|
Source: National Onion Association
Appetizer lists usually include at least one savory deep-fried nibble. The Indian-spiced fritters known as bhaji, usually based on potatoes or onions, are sure to whet the appetite. They also make the perfect partner for cocktails, beer or a glass of wine.
Vegetable oil as needed
1 egg, beaten
1 1/2 cups chickpea flour or all-purpose flour
Sparkling water, as needed
2 tbsp. melted clarified butter
1 tbsp. minced fresh cilantro
1/2 tsp. ground cumin
1/4 tsp. ground turmeric
2 pinches cayenne pepper
2 pinches dried oregano, crushed
- In a fryer or wok, heat vegetable oil to 350°F. Cut onion in half from stem to root and slice about ¼-inch thick.
- In bowl, beat egg, flour and enough water to make a batter in similar thickness to pancake batter. Whisk in butter; add remaining herbs and spices. Let rest 30 min.
- Stir onions into mixture and let stand 5 min.
- Drop small mounds of onion mixture into hot oil in wok or deep fryer. Fry one side until crisp and brown; turn and fry second side.
- Remove bhajis as they are cooked; drain on a rack or paper towel before serving. Serve with yogurt dip or mango chutney.