Happy Monday all! Is everyone ready for a BIG food week, this week we have not one but two holidays coming up, hence Thanksgivukkah! I was chatting with a colleague of mine, who was telling me that the possibility of these two holidays coinciding again will be another 80, 000 years. Well, if that is not an incentive to merge the culinary tradition on your Thanksgiving table, I do not know what is.
The real cold Sunday weather caught me by surprise. I am so used running in an out while cooking, at least out to the sunroom, however, the great thing about enjoying time in the kitchen is that this time of the year, I have a built in heater. Actually, I realize how warm the kitchen keeps me, when I step out. Even as I am putting this piece together for you, I am snuggled under a nice comforter, thank god for laptops! Actually, speaking of thanking, I am grateful for a good year.
So, today’s recipe is a simple pick me up snack, that is perfect alongside or in exchange for latkes, in fact, my friends mom thought these were Indian latkes (because of their shape) and this is what she still calls them. They are perfect along with a cup of tea, or your favorite bottle of wine. I like to serve them with a pomegranate raita sauce. The recipe for pomegranate raita, will be coming soon to a blog near you. Let us start with the onion fritters, first. The two fun things about these fritters are, if you have leeks around and are not sure about what to do with the darker green parts, you can add them to these and yes, since they use chickpea flour, this recipe is gluten-free.
An easy to make gluten-free fritter with onions and Indian spices. Perfect for winter and the holidays.
- 2 medium sized red onions, tops removed and peeled
- 1/2 cup of thinly sliced leek tops (the greens only) (optional)
- 1 cup of garbanzo bean flour (aka, besan)
- 1 tablespoon chopped fresh thyme leaves
- 3/4 teaspoon turmeric
- 1 teaspoon salt
- 3/4 teaspoon cayenne pepper powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon nigella seeds
- 1 to 2 tablespoons chopped cilantro
- Canola or grape seed oil for deep frying
- Cut the onion into half and then thinly slice into half moons. Remove the layers and place in a mixing bowl.
- Add in the thinly sliced leek tops.
- Sift in the garbanzo bean flour, please note this is important, because the flour can be a little lumpy.
- Add in the thyme, turmeric, salt, cayenne pepper powder, cumin seeds and nigella seeds and toss well. The mixture should be crumbly and loosely coating the onions at this time.
- Add in about 1/2 cup water, just enough to moisten and create a wet consistency, you do not want a wet batter like texture.
- Stir in the cilantro.
- In a wok heat about 2 cups of oil (this depends on the size of the work). Test with a small amount of the mixture, it should sizzle and rise to the top.
- Take about 1 tablespoon of the batter, lightly shape into a loose wispy fritter and then add to the oil, add about 3 to 4 of these at a time. There should be enough to fry them without crowding them.
- Fry these on medium low heat for about 2 minutes and then turn. The oil temperature is important, you do not want it too hot.
- Remove with a slotted spoon and drain on paper towels.
- Serve hot.