Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Growing up in India, we always had onion fritters or ‘bhajiyas’ on a gloomy rainy day. I remember gobbling down crispy hot fritters with a mug of hot chocolate as a kid and it brings back warm memories! This weekend was similar weather in NYC. Was really cold (in the 30’s F), windy and continuous light rain, so I decided to make a variation of the fritters with cod and onion!
- 1 1/2 pound cod steamed and flakes
- 1 small potato cooked and mashed
- 1 cup gram flour
- 3/4 cup water
- 1 egg
- 1 large clove garlic chopped
- 1 small white onion sliced thin
- 1 tsp. paprika
- 1 tsp. coriander powder
- 1 tsp. cumin
- 1/2 cup parsley chopped fine
- 1/2 cup scraped Parmesan cheese
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Salt and pepper to taste
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Oil to deep fry
Method:
In a large bowl add the gram flour (you could use all purpose flour as a substitute but gram flour provides a unique flavor) salt, pepper, paprika, coriander and cumin powder and whisk in the water to make sure the batter is mixed thoroughly and uniformly. The batter should be pretty thick as we need to allow for the addition of the egg. Now add in the parsley, garlic and egg and whisk.
In a pan with a little water cook the cod and drain (about 5 min). Boil the potato is a pot. Drain, cool, peel and mash. Now, add in the cod coarsely flaked, sliced onion, mashed potato and Parmesan cheese to the batter and mix well. Adjust consistency with a little water as needed. The consistency should be similar to a thick oatmeal.
Heat oil in a pot to medium to medium high heat . You can check is the oil is ready by dropping in a little of the batter. It should rise up to the surface immediately. Use a tablespoon to scoop up a big spoon of batter and drop into the oil slowly.
Fry 3-4 fritters at a time till they are a beautiful golden brown. Place on paper towels to soak out additional oil and enjoy!
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