Onion bhaji/Onion Fritters/Kremidotiganites/Cucur Bawang/Cucuer Bawerng

I'm sure many of us have our favourite version of this yummy tea-time treat. It truly is a delicacy that is enjoyed world-wide by many ethnic groups. The Indians know it as onion bhaji, English-speaking communities as onion fritters, kemidotiganites to the Greeks and cucur bawang to the Malays and cucuer bawerng to the local Melanau community of Sarawak. I'm sure various other local ethnic communities know it by another name; but let me tell you it would taste just as yummy!

This is the Indian version I used for the frittters in the pic above:-

1 cup Besan flour (chickpea flour)

3/4 cup Plain flour

1 teaspoons baking powder

1 teaspoon Chili powder

1 Egg, lightly beaten

1 1/4 cups Water

4 large Onions, halved and thinly sliced

Oil for shallow frying

Sift the flours, baking powder and chili powder into a bowl.

Make a well in the center, add the combined egg and water and stir to make quite a thickish batter. If your preference is for a chewier bhaji use less water so you'll have a thicker batter. For a softer fluffier bhaji, make a lighter batter by adding more water.

Add the onion and and mix well.

Heat the oil, about 1 cm deep, in a wide flat pan.

Drop in tablespoons of the mixture.

Fry the bhaji on both sides until golden brown and cooked through.

Drain on paper towels.

Serve hot with chili sauce, mango chutney or a mint and yogurt dip.


Here's the Greek version; great served as hors d'oeuvres if you're having a crowd over :-

Recipe and pic from Greek-recipe.com

Kremidotiganites

• 1/2 kg onions finely diced
• 1/2 kg flour
• Fresh mint
• Oil for frying
• Salt
• Pepper

METHOD In a bowl, mix well the onions, mint, flour, salt and pepper. Add enough water to make a thick batter. Heat oil in a frying pan. Drop teaspoons of batter into the oil. Fry until golden brown. Drain the fritters well and serve hot.