Onion fritters in batter, grandma’s recipe for a dry and crispy fry, a bit different from the classic fried onion rings, but equally indulgent.
The onions in batter make a very tasty appetizer that is easy to prepare, economical, flavorful and much loved; it’s also a vegetarian recipe and vegan-friendly, as enjoyable as the famous sweet-and-sour red onions in a pan.
For this dish I recommend using delicate onions, such as white or large red ones: they cook quickly and have a particularly pleasant sweet taste that pairs wonderfully with the salt we will sprinkle on them right after frying.
Onions in batter are simple and delicious, but like all fried foods, they should be enjoyed hot, because only then will they be at their best in flavor, crispness and crunch. I suggest preparing all ingredients in advance but frying just before serving, as they cook in an instant!
To make the recipe I used my simple water batter, which requires nothing special except being placed in the freezer for at least 20 minutes before use; the thermal shock from the temperature change will make the onion fritters dry and crispy!
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Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 30 Minutes
Cooking time: 5 Minutes
Portions: 2-3 people
Cuisine: Italian

Ingredients

1 1/4 cups All-purpose flour (00)
1 cup Water (ice cold)
1 scant tsp Baking soda
2 Onions (white or large red)
to taste Salt
as needed Sunflower oil
as needed All-purpose flour (for coating)

Tools

Pan
Bowl

Preparation of onion fritters in batter

To make the onion fritters in batter, start by mixing the flour and baking soda, then gradually add the ice-cold (or cold) water while stirring continuously until you obtain a smooth, lump-free batter.
Let it rest in the freezer for 20-30 minutes.
Peel an onion, remove the outer layer, rinse it, then slice it into rings using a mandoline slicer to get very thin slices.
Lightly salt the onions and coat them in all-purpose flour.
Heat a pan with plenty of sunflower oil, dip the onions into the batter so they are fully covered, then take them in small clumps, let the excess batter drip off and gently lower them into the hot oil.
Once golden, turn them and cook the other side.
Quickly place on paper towels, then transfer to the serving plate you’ve chosen, sprinkle with salt and serve.