Name: Onion and potato fritters with raita
Yield: 4
Ingredients: Vegetable oil, for deep-frying; 1 Large onion, thickly sliced and separated into rings; 2 sebago potatoes, scrubbed and sliced into 5mm-thick rounds; Raita; 280 gm (1 cup) Greek-style yoghurt; ¼ cup coarsely chopped mint; ¼ cup coarsely chopped coriander; 2 tbsp finely chopped Lebanese cucumber; Spiced Batter; 210 gm chickpea flour (also called besan); 90 gm rice flour; 1-2 tbsp eggplant pickle, chopped (optional; see note); ½ tsp nigella or cumin seeds; ½ tsp sesame seeds; ½ tsp ground turmeric; ¼ tsp cayenne pepper; ¼ tsp garlic powder

Ingredients

Vegetable oil, for deep-frying

1 Large onion, thickly sliced and separated into rings

2 sebago potatoes, scrubbed and sliced into 5mm-thick rounds

Raita

280 gm (1 cup) Greek-style yoghurt

¼ cup coarsely chopped mint

¼ cup coarsely chopped coriander

2 tbsp finely chopped Lebanese cucumber

Spiced Batter

210 gm chickpea flour (also called besan)

90 gm rice flour

1-2 tbsp eggplant pickle, chopped (optional; see note)

½ tsp nigella or cumin seeds

½ tsp sesame seeds

½ tsp ground turmeric

¼ tsp cayenne pepper

¼ tsp garlic powder

Method

1.For raita, stir ingredients in a bowl to combine, season to taste and chill until needed.

2.For batter, whisk ingredients and ½ tsp salt in a large bowl to combine, then whisk in 500ml cold water until smooth.

3.Fill a deep-fryer, wok or a large saucepan a third full with oil and heat to 180°C. In batches, add onion and potato to batter, stirring well to separate, then deep-fry in individual pieces or small clusters, turning occasionally with tongs, until golden (3-5 minutes; be careful, hot oil will spit). Remove with a slotted spoon, drain on paper towels and season lightly with salt. Repeat with remaining onion and potato, and serve hot with raita.