Southwest Onion Fritters Recipes

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:

• Remove any slippery outer layers from ramp bulbs, trim roots, then soak in a bowl of cold water, swishing around gently to loosen any dirt.
• Lift out ramps and blot dry with paper towels. Avoid cramming them in a salad spinner so as not to damage the delicate leaves.
• Cut ramps into 1" pieces ( you should get about 5 cups). Whisk all-purpose flour, rice flour, baking powder, sugar, and salt in a large bowl to combine. Make a well in the center and pour in club soda and beer; whisk until smooth. Fold in ramps.
• Pour oil into a large cast-iron skillet fitted with thermometer to come 1" up sides and heat over medium-high until thermometer registers 350°F. Working in batches, place 1/4-cup mounds of batter into skillet and press down lightly to flatten and submerge. Fry, turning once, until fritters are golden brown, about 4 minutes. Transfer to paper towels to drain; sprinkle with salt. Serve with lemon wedges for squeezing over.

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:

• Put the vegetable oil into a large pan and heat over a medium to high heat.
• Make the batter: In a large bowl, add the chickpea flour, baking powder, rice flour, turmeric, black onion seeds, chili powder, cumin, coriander, salt and the water. Mix together well and then add the sliced onion - mix the onion through until well coated.
• Check the temperature of the oil by dropping a small cube of bread in - it should brown fairly slowly - not burn or go dark brown straight away.
• Carefully drop spoons of the bhaji batter in to the oil, do NOT overcrowd as they will stick together. Fry them in small batches for 1 to 2 minutes until they are a golden brown and crispy. Remove them with a slotted spoon and allow them to drain on a paper covered plate in a warm oven.
• Repeat until all the bhaji batter is finished and they are all cooked.
• Sprinkle over a little salt and serve straight away with coriander chutney or cucumber raita.

Steps:

• Fill a medium saute pan with 2-3 inches of vegetable oil and heat to medium-high heat.
• Arrange a paper towel lined plate on the counter to place the fritters on when they come out of the hot oil.
• In a bowl, make the batter by combining the all-in-one pancake mix with the water (the batter will be on the thick side).
• Add the chopped green onions and season with cayenne, salt & pepper.
• When the oil is ready for frying, drop by spoonfuls of the batter into the oil and fry on all sides until golden brown and puffy.
• This should take no more than 3-4 minutes.
• Remove and drain on the paper towel lined plate.
• Reseason with salt while they are still hot.