Sage and onion fritters

Ingredients

• 4 onions
• 4 fresh sage leaves (or 8 dried)
• 80 g breadcrumbs
• 40 g vegan butter, melted
• 2 tablespoons flour, for dusting
• 170 g flour, for the batter
• About 200 ml lukewarm water, for the batter
• Sunflower oil for frying
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of onion
• What to use instead of all-purpose flour
• What to use instead of vegan butter
• What to use instead of breadcrumbs
• What to use instead of black pepper

Instructions

1. Peel the onions and boil them whole for 10 minutes. Drain them and chop them finely with the sage.
2. Mix them with salt, pepper and the breadcrumbs, and add the melted vegan butter until you have a moist paste.
3. When it starts to cool and set, shape it into balls the size of a small walnut, flatten them and put them in the fridge for an hour.
4. For the batter, put the flour in a bowl with a pinch of salt and gradually add the lukewarm water, beating with a wooden spoon until it's smooth and thick enough to coat the spoon. Let it rest for half an hour.
5. Flour the cold patties and dip them in the batter.
6. Heat plenty of oil in a deep saucepan to 175°C (350°F, the temperature the author gives). Fry the fritters a few at a time until the batter is pale golden and lift them out onto paper towels.

Nutrition facts

Approximate, per serving (about 278 g). Calculated with data from USDA FoodData Central.