A simple recipe with a tasty crunch that is loaded with fun flavors and an amazing taste.
Servings: 4 servings
- 3 medium onions, peeled and diced (about 1 lb.)
- 1 medium carrot, shredded
- 2 garlic cloves, minced
- 1 cup grated Parmesan
- 2 eggs
- ½ cup flour
- ⅓ cup chopped parsley
- ½ tsp. paprika
- ½ tsp. salt
- ½ tsp. pepper
- ¼ cup oil, for frying
In a large bowl mix together all of the ingredients besides the oil.
Place a cast iron or non-stick pan over medium heat until hot. Add the oil and swirl to coat the pan (a non-stick pan needs less oil). Scoop out 2- to 3-tablespoon mounds of the onion mixture into the pan, flattening the mounds slightly with a spoon and spacing them about one inch apart.
Cook the fritters for 2 to 3 minutes, flip them once, and cook them for an additional 1 to 2 minutes until they’re golden brown and cooked through. (*See recipe note below for baking instructions).
Serve warm with yogurt or sour cream or my Beet Aioli (recipe in the notes section).
RECIPE NOTE: If you wish to bake these onion fritters instead, follow step 1 to make the onion mixture. Once you have arranged the fritters on the hot, slightly oiled oven-safe skillet, place them in the preheated to 425⁰F oven, and bake for 10-13 minutes.
HOW TO MAKE MY BEET AIOLI
This beet aioli is not only pretty but it makes a perfect dip for the onion fritters. You'll need to mix together ½ cup of mayo, 3 tablespoons of cooked finely grated beet, and 1 minced garlic clove. Ready!
Calories: 302kcal | Carbohydrates: 24g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 104mg | Sodium: 670mg | Potassium: 289mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3607IU | Vitamin C: 14mg | Calcium: 326mg | Iron: 2mg