Onion Fritters

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            FOOD FUNNY
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Thanks to Farida Kamar in Australia for this true food funny:

For a birthday celebration I served up three whole steamed lobsters
for dinner. As I placed the lobsters on the dinning table, my little
3-year-old climbed onto the table to get a closer look at them. He
was fascinated by them and stuck his face up close to check out their
eyes and antennae. I chuckled, and went into the kitchen to get the
rest of the meal. While in the kitchen, I heard him call out nervously,
"Mummy, why are they looking at me?" I think lobsters up close
and personal was too much for him. He didn't touch them, let alone
eat them after that.

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            TODAY'S RECIPE
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It's time to revisit one of my favorite world cuisines this week.
Here is the lineup for More Indian Favorites:

Monday's Starter
Onion Fritters (Piaz Pakode)

Tuesday's Soup or Salad
Spicy Lentil Broth (Mysore Rasam)

Wednesday's Side Dish
Saffron Pilaf (Zarda)

Thursday's Entree
Chicken in Almond Sauce (Shahi Murgh Badaami)

Friday's Dessert
Semolina Pudding (Sooji Halwa)

If you've ever eaten in an Indian restaurant anywhere in the world,
you have most likely sampled these delicious fritters.

Onion Fritters (Piaz Pakode)

1 cup (250 ml) chickpea flour (besan)*, sifted
2 tsp (10 ml) vegetable or peanut oil
1-2 green hot peppers, seeded and finely chopped
1 tsp (5 ml) ground cumin
Salt to taste
1/2 cup (125 ml) warm water
2 medium onions, thinly sliced
Vegetable or peanut oil for deep frying

* Available in finer supermarkets, Indian specialty shops, and health
food stores

Combine the chickpea flour and 2 teaspoons (10 ml) vegetable oil in a
mixing bowl. Picking the mixture up by small handfuls, rub it between
your hands and let it drop back into the mixing bowl. Repeat until
all the oil is mixed with the flour and no lumps remain. Stir in the
hot peppers, cumin, and salt. Add the water in a thin stream while
whisking or beating with an electric mixer, or by placing all the
ingredients in an electric blender or food processor, to make a thick,
smooth batter. Beat for about 10 minutes, until the batter is light
and fluffy. Cover the batter and let it rest in a warm spot for 30
minutes. Stir the sliced onions into the batter immediately before
frying. Heat about 2 inches (5 cm) vegetable oil in a large, deep pot
until the surface begins to shimmer, about 375F (180C) on a deep
frying thermometer. Drop the batter by 2-tablespoon (30 ml) scoops
and, working in batches, fry five or six fritters at a time until
golden brown and crispy on both sides, about 10 minutes. Be sure to
allow the temperature of the oil to return to 375F (180C) before
starting another batch. Drain on paper towels and serve hot or warm.
Serves 4 to 6.
Received on Mon Apr 12 11:16:11 2004