Onion Fritters

Name: Onion Fritters
Cuisine: British
Ingredients: 1 C flour; 2 tbsp corn flour (heaped/generous); 2 tbsp rice flour (heaped/generous); 1 tsp baking powder; 1/2 tsp turmeric powder - for the colour; 1 tsp Chicken seasoning powder or chicken bouillon; As needed - salt; As needed - water (see step 2); 1/2 red onion (chopped - 1/4 c); 1/2 brown onion (chopped - 1/4 c); 1 Red chil - roughly chopped - optional; Chives; Prawns / shrimps

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

#week22 #riceflour #GoldenApron23 #snacks #bites #appetizer #lunch #dinner #asian

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Ingredients

A. THE BATTER
1 Cflour
2 tbspcorn flour (heaped/generous)
2 tbsprice flour (heaped/generous)
1 tspbaking powder
1/2 tspturmeric powder - for the colour
1 tspChicken seasoning powder or chicken bouillon
As needed- salt
As needed- water (see step 2)
B. ADD ONs
1/2red onion (chopped - 1/4 c)
1/2brown onion (chopped - 1/4 c)
1Red chil - roughly chopped - optional
INGREDIENT VARIATIONS:
Chives
Prawns / shrimps

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Steps

1

Notes:
1. You can adjust batter accordingly and no measurement needed as long as your batter is thick with thick pancake-like consistency.
2. You can use only plain flour and baking powder (nice texture when it's hot and slightly soft when it's not).
3. Using corn and rice flour is optional (crispy texture when it's hot and hard when it's not).
2

A. Making the batter:
Place all ingredients listed in A (THE BATTER) in a bowl. Add water, stir to mix until you have a pancake-like consistency. Stop mixing or whisking once mixed, and it's alright to have small lumps. Leave aside for 5-10mins.
See step 2 for batter consistency
3

Note: BATTER Consistency 👇🏻
Start by adding 1/2 C of water. Whisk and add a little bit more, (maybe 1/4 c or less) until you have a thick batter. See clip below for reference.
4

B. Prep the onions
Slice or roughly chop ingredients listed in B (ADD ONs). The chives and red chilli are optional.
5

Combine A & B. Stir until just combined.
Heat enough oil in a wok or deep pan. Fry over medium high heat until golden brown.
Serve hot/warm.
Usually make this for late afternoon tea.