Kremidotiganites Greek Onion Fritters Recipes

Steps:

• In a bowl, mix well the onions, mint & flour. Add salt and pepper to your taste.
• Slowly mix in enough water to make a thick batter.
• Heat the oil in a deep frying pan. Drop teaspoons of batter into the oil. Fry until golden brown. (The oil should be the temperature you need to fry chips etc).
• Drain the fritters well on kitchen towel and serve hot.

Steps:

• Whisk together first eight ingredients. In another bowl, whisk together milk, sour cream and cilantro; add to flour mixture, stirring just until moistened. Fold in onions., In an electric skillet or deep fryer, heat oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 to 2 minutes per side. Drain on paper towels. Serve with guacamole and sour cream.

Steps:

• 1. Place 1 3/4 cups flour, the baking powder, and salt in a large bowl and whisk to mix.
• 2. Place 2 cups of the milk, the eggs, vinegar, and hot sauce in another bowl and whisk until blended, then pour into the flour mixture and whisk until just blended; do not overmix. Stir in the sliced onions and let the batter rest for 30 minutes. It should be slightly thicker than heavy cream. If it isn't, sprinkle in a little more flour. If it's too thick, add a little more milk. The batter should look somewhat free-form, not doughy.
• 3. Preheat the oven to its lowest setting.
• 4. Pour vegetable oil to a depth of 4 inches into a large, heavy saucepan and heat to 375°F on a deep-fry thermometer. Drop the onion fritter batter into the hot oil by the tablespoonful, a few at a time, and fry, turning once, until the fritters are golden brown on both sides, about 3 minutes in all. The fritters will have an irregular, spiderlike look, with a few loose pieces of onion escaping here and there. Check a fritter by breaking it open to see if the center Is cooked; it it still seems unset, cook 1 minute more. Drain on paper towels. Place the fritters in the oven to keep warm while you finish frying them all. Serve on a doily-lined platter or in a lined woven basket accompanied by the dipping sauce in one or more bowls.

Steps:

• Shred zucchini into a colander and sprinkle with about 2 teaspoons salt. Allow to drain over the sink for 20 minutes.
• At the same time, mix water and flaxseed meal together until completely combined. Set aside and allow mixture to sit for about 10 minutes.
• Squeeze out liquid from onions and potatoes by wringing them in a clean tea towel over the sink. Set aside.
• Combine bread crumbs, mint, dill, parsley, lemon zest, pepper, and nutmeg in a large bowl. Add flaxseed meal mixture and mix to combine.
• Rinse shredded zucchini very lightly and ring out any liquid in a tea towel. Add zucchini, shredded onion, potato, and carrot to the bread crumb mixture and combine. Add flour and baking powder and combine everything once more with your hands. Set aside to rest for at least 10 minutes on the counter, or up to 3 days, covered in the refrigerator.
• Heat 3 tablespoons oil in a shallow frying pan over medium heat, making sure the oil doesn't burn.
• Scoop zucchini mixture in 1/3-cup portions and roll into balls your hands. Working in batches, add balls to the hot oil and gently pat into a patty. Cook until browned, 2 to 3 minutes; flip and continue to fry until crispy and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls, adding 2 tablespoons more oil to the pan between each batch. Serve.