The Tropea onion fritters with paprika, golden, crispy and spiced, are delicious! I guarantee they’re addictive because once you taste one you’ll want another immediately!
Their special touch is the paprika, which makes them distinctive and unique in flavor.
I love paprika and enjoy experimenting with it in different recipes, and so far I’ve achieved excellent results.
We know that besides having a pleasant taste, it has anti-inflammatory and antibacterial properties that strengthen the immune system.
The Tropea onion fritters with paprika are an economical, last-minute recipe for unexpected guests when you don’t have much in the pantry — a bunch of fresh spring onions, flour and paprika are enough to make a delicious side dish to accompany a main course.
They’re perfect as a hot appetizer, or as a dish to enrich your savory buffets.
A great anti-waste solution if you have an abundance of onions to use up.
- Portions: 12 pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 12 oz fresh Tropea spring onions
- 1 2/3 cups 00-type flour (all-purpose)
- 1 1/4 cups water
- 3 tbsp grated Grana Padano
- to taste salt
- to taste paprika
- to taste vegetable oil for frying
Steps
Clean the fresh spring onions and cut them lengthwise.
In a bowl pour the flour and sprinkle in some paprika. Incorporate the spring onions with the water and mix the ingredients.
Add the grated Grana Padano and the salt to the batter.
Place a pan with some vegetable oil; when it is very hot, use a spoon to take portions of batter and drop them into the oil.
Cook on both sides; when they are golden and crispy, remove them and place them on absorbent paper to drain excess oil.
The Tropea onion fritters with paprika are great served hot but also cold, making them ideal for picnics with friends.
