Onion Fritters

Curious about what’s in this week’s veggie box? Check here!

Check out a short video of me making this recipe here

Spice Profile: amchur (green mango), black peppercorns, cinnamon, coriander, cumin, dried lemon, ginger, grains of paridise, orange zest, orange oil, tumeric

This is a delicious, decadent dish—honestly even better than a blooming onion.

For the fritters:

• 3 medium onions

• 1/2 cup flour

• 1 tsp baking powder

• 1/2 tsp salt

• 1 egg

• 1/3 cup milk

• Oil for frying

For the spicy aioli:

• 1 egg yolk, preferably room temperature

• 3/4 cup olive oil

• 2 tsp Stock+Spice Curried Dipping Spice

• Salt to taste

• Lime juice (optional)

1. Cook the onions

Evenly chop the onions and sauté them in a large skillet until they’re soft and just starting to pick up a little color. Remove from the heat and let cool.

2. Make the aioli

In a bowl, whisk the egg yolk. Measure out the olive oil and begin adding it one drop at a time, whisking constantly. Once about half the oil has been incorporated, you can slowly stream in the rest while continuing to whisk. The mixture should thicken into a nice aioli.

Stir in the spice packet, salt to taste, and optional lime juice to taste.

Shortcut: If you’re short on time, you can absolutely use ready-made mayonnaise and just mix in the spice blend and salt.

3. Make the batter

In a large bowl, combine the flour, baking powder, and salt. Add the egg and milk and whisk until smooth—it should be about the consistency of pancake batter.

Fold in the cooled onions and mix well.

4. Fry the fritters

Pour about 1 inch of frying oil into a deep skillet and heat over medium heat until hot, but not smoking.

Spoon in 2–3 fritters at a time and fry for about 3 minutes per side, or until golden brown and crisp. Drain on paper towels and repeat with the remaining batter.

5. Serve

Serve warm with the spicy aioli on the side. Enjoy!