Cancer Research UK: Pink Onion Fritters Recipe

Cancer Research UK: Pink Onion Fritters Recipe

Cancer Research UK’s Race for Life and onion growers Stourgarden have teamed up and are asking us to use pink onion in our recipes to support the Race for Life this year.

The Rosanna pink onion tastes great and can be used in a number of recipes, and the best part is money from each pack bought will go directly to Cancer Research UK.

Do you bit and get down to your local Tesco store, by some Rosanna pink onions and try making these delicious onion fritters!

Pink Onion Fritters

Ingredients:

200g chickpea or gram flour

3 Rosanna pink onions, sliced

1 tsp cumin seeds, crushed

1 tsp coriander seeds, crushed

¼ tsp chilli powder

½ tsp salt

Vegetable oil, for frying

Natural yogurt, lemon juice and coriander to serve

Method:

1. Sift the flour into a large bowl. Add the Rosanna pink onions, the cumin seeds, coriander seeds, chilli powder and salt. Stir together and then make a well in the centre. Add 4 tablespoons of water to the well. Mix with a fork until the mixture forms thick, stiff batter adding extra flour if they appear too runny.

2. Heat enough oil for deep-frying in a heavy-based saucepan over a high heat or in a deep-fat fryer to 190°C/375°F or test by dropping a small amount of batter into the oil. The oil is hot enough when the batter sizzles fiercely.

3. Drop 1 tablespoon of the fritter mix into the oil and fry for about 1 minute or until it turns golden brown.

4. Remove the fritter from the oil with a slotted spoon and drain on kitchen paper and check for seasoning adding more salt or chilli if required.

5. Fry the remaining fritters, working in batches to avoid overcrowding the pan. Remove any pieces of fried batter from the oil and return the oil to the correct temperature before adding each new batch. Serve hot with natural yoghurt, a squeeze of fresh lemon and scattered coriander.

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