50 minutes
Crispy and aromatic onion fritters made with a spiced batter and served with a zesty hot sauce.
Whole Cumin Seeds, crushed
teaspoons
Whole Coriander Seeds, crushed
teaspoons
cups
teaspoons
teaspoons
cups
each
Lime Juice, freshly squeezed
teaspoons
Tabasco Sauce
teaspoons
Large Onion, sliced lengthwise into ¼-inch-thick slices
each
Canola Oil, for frying
cups
Lime Wedges
to taste
Hot Sauce, for serving
to taste
1. Crush Spices
Start by crushing the cumin and coriander seeds using a mortar and pestle. Be gentle and take your time—the goal is to break the seeds, not to turn them into powder. This step is crucial because the broken spices will release their flavors more effectively, adding a delightful texture and aroma to the fritters.
2. Prepare Batter
Next, take two large bowls and whisk together the dry and wet ingredients separately. In one bowl, combine the flour, baking powder, and salt. In the other, mix the milk (or water) with the egg, lime juice, and Tabasco sauce. Slowly pour the wet ingredients into the dry while whisking, and stir until you have a smooth batter. Let this batter rest for 10 to 30 minutes to allow the flavors to meld and the baking powder to activate.
3. Fry Fritters
While the batter rests, pour enough oil into a large pot to reach a depth of about two inches. Heat the oil over medium-high heat until it reaches 375°F. You can test the oil by dropping a bit of batter in; it should sizzle immediately. This high temperature is key to achieving fritters with a crispy exterior that cooks quickly without absorbing too much oil. Once the oil is ready, dip the onion slices into the batter, ensuring they are well-coated, and gently lower them into the hot oil. Fry the fritters in batches, taking care not to overcrowd the pot. Cook each batch for about 2 to 3 minutes, turning occasionally, until they are golden brown all over. Remove the fritters and let them drain on a paper towel-lined plate, sprinkling them with a little extra salt while they're still hot.
4. Serve Fritters
Serve the crispy onion fritters warm, accompanied by lime wedges and your choice of hot sauce for an added kick. Enjoy the delightful crunch and the fragrant, spiced flavors with every bite!
Aim for very thin, even slices of onion. A mandoline is an ideal tool for this task, as it ensures uniformity which results in consistent cooking and the desirable crisp texture of the fritters.
Heat oil to about 350°F (175°C) for frying and use a thermometer to maintain this temperature. This prevents soggy or undercooked fritters.
After slicing onions, sprinkle them with a little salt and let them sit to draw out excess moisture before partially draining it off. This ensures that the batter isn't too wet for a crisper fritter.
Lightly toast your spices such as cumin, mustard seeds, or fennel in a dry pan before adding them to the batter to release their essential oils and enhance their flavors.
Balance chickpea flour with rice flour or cornstarch in a two-to-one ratio to achieve a lighter, crunchier texture in the fritters.
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