Spiced onion fritters with poached eggs
- April 2019
- Serves 6
- Hands-on time 50 min, oven time 5-8 min, plus draining
Crunchy, crispy fritters are a crowdpleaser. These pakora-style ones, made with onions and samphire, are best served with a good dollop of mango chutney and a poached egg.
Go crazy for fritters? Us too! Take a look at lots more of our fritter recipes including ideas with sweetcorn, carrot and sweet potato.
- Vegetarian recipes
- 18.2g (3.4g saturated)
- 39g (8.2g sugars)
- 350g waxy potatoes (such as charlotte), peeled and coarsely grated
- 250g sweet potatoes, peeled and coarsely grated
- 2 red onions, thinly sliced
- 2 tsp salt
- 150g gram (chickpea) flour, from large supermarkets and Asian grocers; we used East End
- 8 large free-range eggs
- 5 tbsp milk
- 1 tsp nigella seeds, plus extra to serve
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tbsp mango chutney, plus extra to serve
- ¼ tsp celery salt
- 90g samphire (if you can’t get hold of this add the same quantity of sweet potato)
- Small handful fresh coriander, stalks and leaves chopped separately
- Vegetable oil for frying
- Natural yogurt to serve
You’ll also need…
- Non-stick, heavy-based 20cm frying pan
- Toss the grated potatoes and sweet potatoes with the onions and salt, then put in a sieve lined with a new J-cloth set over a bowl. Squeeze to remove as much liquid as possible, then set aside to drain for an hour and squeeze again.
- Heat the oven to 200°C/180°C fan/gas 6. In a large mixing bowl, whisk the gram flour with 2 of the eggs, the milk, spices, mango chutney and celery salt until smooth. Stir in the drained, squeezed veg, samphire and chopped coriander stalks.
- Heat a good splash of vegetable oil in the frying pan until hot, then carefully spoon one sixth of the mixture into the pan, flattening slightly to form a patty. Fry for about 3 minutes on each side, then transfer to a wire rack set over a large baking sheet. Repeat with the remaining batter, adding more oil as needed. Transfer all 6 to the hot oven for 5-8 minutes until fully cooked through (see Make Ahead).
- Meanwhile, heat a pan of water to just simmering and poach the remaining eggs to your liking (about 3 minutes for a runny yolk).
- To serve, top each fritter with a large spoonful of yogurt, some mango chutney and a poached egg, then sprinkle with a few nigella seeds and the coriander leaves.
Next time, switch the spices and mango chutney for a Mexican spice blend, then serve with mashed avocado.veg
Make the fritters to the end of step 3, cool, cover and chill for up to 2 days. Reheat in a medium oven until piping hot.
Go for a blend of limey semillon and grassy sauvignon blanc from Bordeaux.
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