Onion Fritters

Serve 8

3 large onions

2 tsp salt or to taste

Oil for deep-frying

½ cup chickpea flour (besan) (approx)

¼ tsp cayenne pepper or to taste

Cut onions in half from tip to stem, and then thinly slice with the grain.  Place in a bowl. Sprinkle with salt and work into onions with fingers.  Set aside for 30 minutes to allow onions to sweat and soften. 

Meanwhile, heat oil in deep-fryer to 375ºF (190ºC)

Drain off any onion juice that accumulates in bowl.  Sprinkle ¼ cup (50ml) of the chickpea flour and cayenne over onions and rub lightly with fingers.  Continue adding chickpea flour, 1 tablespoon at a time, until onions begin to hold together in clumps. 

Drop clumps into hot oil and fry, in batches, without crowding, until crisp and golde3n, 4 to 5 minutes.  Remove with a large-holed strainer and drain on paper towels.  Serve hot with chutney of your choice.