Air fried Onions Fritters (Oil free, Gluten free)

Although I am not a big fan of onion, these onion fritters used to be one of my favourites, until I started to be more conscious of what I put into by body. Ever since then, deep fried food went out of question. But then, something amazing happened. The airfryer entered the scene. And trust me, it’s a game changer!

Now, my fritters are much crispy, don’t get soggy, and best part, they are completely oil free! Here is the recipe.

INGREDIENTS:

  1. 1 large onion, thinly sliced
  2. 3 tbsp chickpea flour
  3. 1/8th tsp baking soda
  4. 1/4 tsp tumeric powder
  5. 1/2 tsp chilli powder
  6. 1 green chilli, finely chopped
  7. A small bunch of fresh coriander, chopped
  8. Salt to taste
  9. Water
  10. Cupcake liners

    DIRECTIONS:

    1. Add all the ingredients to a bowl except the water and mix well until the flour and spices coat each slice of onion.IMG_20170708_020250_221.jpg
    2. Next, add teaspoon amounts of water and mix until a thick paste is formed. It must NOT be runny.
    3. Add a teaspoon of the batter into each cupcake liner. (You can grease them if you would like, I use silicon liners, so there is no need to).IMG_20170708_020427_651
    4. Preheat the airfryer for 3 minutes at 180°C.
    5. Once preheated, carefully add the liners filled with the batter into the airfryer basket and fry at 180°C for 10 minutes.
    6. Once the 10 minutes are done, take the fritters out of their liners, place them back into the airfryer basket and put it back in for 3 minutes at 200°C.
    7. When it’s done, take it out and serve hot with cilantro and/or tamarind chutney!IMG_20160817_235807

    P.S. Although this is an air fryer recipe, you can still deep fry it if you choose to. And you can bake them too on a silicon baking sheet or parchment paper to keep it oil free. Fo baking, preheat the oven to about 220°C, bake for 20 minutes at 220°C, then reduce it to 180°C for another 10 minutes to get it crispy, keeping an eye on it so as to avoid the edges from burning.

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