Spring Onion & Tomato Fritters
Life is all about trying something new, something different. Learning with trails and errors, testing our limits, reaching for the unknowns while still embracing the old and trusted. It is lot of fun trust me and it does keep your adrenaline up and high!
So few days ago I decide to shoot this recipe for Spring Onion & Tomato Fritters with my Iphone; Phone photography has reached new highs! It was lot of fun shooting this post, to be honest it was so easy and carefree shoot! I must say I was pretty impressed with the outcome, let me know if you like it?
These Burmese style fritters are so delicious and sinfully addictive! They may not be super healthy as they are deep fried but sometimes deep fried things are a must! Times when you want to gossip or when you are having beer with your friends while watching game or simply when you need a “Pick Me Up Now & Make Me Feel Guilty Later Snack”.
The most important thing you need to remember is that these fritters have to be fried in a relatively hot oil and only for few second on each side. If you fry it for a long time the tomato starts to breakdown and the fritters will get soggy. Another thing is that when you are mixing flour with ingredients start adding liquid very slowly a tablespoon at a time. You don’t need much liquid and also at the time of mixing do it with light hand to not to squish the tomatoes.
Serve them hot immediately and enjoy!
All pictures in this post are taken with iPhone Camera!
Spring Onion & Tomato Fritters
- 10 – 12 spring onions (cut into 3cm pieces)
- 1 tomato (sliced)
- 2 shallots (minced)
- 1 ½ teaspoons ginger-garlic (minced)
- 1 teaspoon red chili powder
- ½ teaspoon baking powder
- Salt as per taste
- 5 – 6 tablespoon rice flour
- 4 tablespoons glutinous rice flour (you can easily find in Asian grocery store, also known as sweet rice flour)
- Water about ½ cup (start adding 1 tablespoon at a time)
- Oil to deep fry the fritters
- ½ teaspoon tamarind paste
- ½ cup water
- 2 teaspoons sugar
- ¼ teaspoon crushed ginger
- ¼ teaspoon crushed garlic
- 2 green/red chilies, sliced
- 2 tablespoons cilantro chopped
- Heat oil in a large skillet on medium-high heat.
- In a large mixing bowl add spring onions, tomatoes, shallots, ginger-garlic, red chili, baking soda
- Salt and flour. Give a gentle mix, now slowly start adding the water a tablespoon at a time. We just need enough water to get all the ingredients clump together delicately. Be very gently while mixing, you don’t want the tomatoes to get squished.
- Slowly drops little clumps of the batter into the oil; gently pressing them with finger so they stay together in one piece. Do not overcrowd the pan; do in batches if needed. You don’t want to drop the temperature of the oil. Fry them in hot oil for about 2 minutes or so turning them once so they cook evenly. Once they get golden brown and crispy, take them out.
- Serve them hot immediately, Enjoy!
- Mix all the ingredients in a bowl, combine well and check for the seasoning. If needed add salt. Set aside.
Please adjust the chili powder in fritters as per you liking
In tamarind Dip, adjust the sugar and chili peppers as per your choice.