3 medium onions, finely sliced (you may wish to use a mix of varieties)
2 free-range eggs
125g flour
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
Vegetable/sunflower/peanut oil for frying
Stir everything (except oil!) up together into one, gloopy mass.
Heat enough oil in a frying pan so that it's about three-quarters of a centimetre deep.
Place dollops of the mixture (I did about a soup spoon at a time) in the oil, and fry for about 45 seconds on each side.
Drain and serve.
Eat with your fingers - it's what they're for!
No comments:
Post a Comment