Tamanegi No Furitta 玉ねぎのフリッター Onion Fritters

As promised a quick post on how to turn the excess batter from my previous post (panko crumbed chicken cutlet with Nagoya miso sauce) into the most delicious onion fritters in minutes. However please don't wait until you have leftover batter to try this recipe, all you need is an extra minute to prepare the simple batter from scratch.

I love onions! In fact I love all vegetables and herbs from the allium family; the different varieties of  garlics, chives, leeks, shallots, spring onions and the list goes on. I love the pungent, slightly spicy raw onion in salads and salsas. I also love onion when it is cooked down to sheer sweetness, thickening and adding depth to stews, chutney, curries and soups. In this case, soft sweet onion pieces are encrusted in the light and crisp savoury batter, one small bite and you'll be immediately seduced by the contrasting textures and flavours...... words failed me really!

This is a great snack that will go down well with a cold Kirin beer or two but do double the quantity as these delicious fritters do fly out the windows rather quickly.

P.S use vegetarian dashi powder for a vegetarian version instead.

based on Hiro Fannings's recipe
serves 2 as a light snack

you'll need;

1 onion, peeled and sliced

leftover batter from katsu crumbing

2 tbs of corn flour

2 tsp of instant dashi powder

if you are making the batter from scratch;

1 egg, lightly beaten

2 tbs of water

5 tbs of self rising flour

1 tsp of salt

1 tsp of sugar

3 tsp of instant dashi powder

3 tbs of corn flour

If you are using the leftover batter, add in dashi powder and corn flour and mix well. if you are preparing the batter from scratch, mix all ingredients in a bowl.

Slice onion into manageable pieces and mix into the batter.

Deep fry 1 heaped tbs of the onion mixture (in batches) until golden and crispy, drain well on absorbent paper.

Drizzle a little katsu sauce over and serve as a hot snack, preferably with a cold Kirin.