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Indian Onion and Kale Fritters
[Vegan, Gluten-Free]

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost... Read More

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20 fritters

This is a variation of classic Indian onion fritters with kale, onions, thyme, and curry leaves. Perfect with a cup of tea!

For the batter

Separate the pieces and layers of the onions and set aside with the kale or spinach.
In a large bowl, whisk the besan, thyme, red cayenne powder, salt, turmeric and cilantro.
Stir in about 1 cup of cold water, this should be done gradually to ensure a batter that is slightly thinner than pancake batter, but thick enough to coat.
Stir in the onions and spinach.
In a heavy bottom skillet add about 1 and 1/2 cups of canolla oil, about 11/2 inches deep. Heat the oil until a crumb when tested dances up to the surface.
Add about 2 tablespoons of the batter, gently allowing the onions to fan out in strands.
Fry on medium heat for about 2 to 3 minutes on each side, this should NOT be done on high heat.
Turn and fry again, the color of the fritters should be a comfortable golden brown color.
Remove from the fire, drain on paper towels and serve.

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Theresa Korchynsky says:

February 20, 2014 at 5:17 am

canola oil? that is not healthy it’s GMO
Patti Olsen says:

February 20, 2014 at 5:05 am

look amazing and so healthy!! will try soon. ty for share :)
Ravinregina Lawson says:

February 20, 2014 at 3:53 am

OHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH