Ingredients

The following ingredients have 4 Servings
  • 3 medium onions, peeled and diced ((about 1 lb.))
  • 1 medium carrot, shredded
  • 2 garlic cloves, minced
  • 1 cup grated Parmesan
  • 2 eggs
  • 1/2 cup flour
  • 1/3 cup chopped parsley
  • 1/2 tsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup oil, for frying

Instruction

  • In a large bowl mix together all of the ingredients besides the oil.
  • Place a cast iron or non-stick pan over medium heat until hot. Add the oil and swirl to coat the pan (a non-stick pan needs less oil). Scoop out 2- to 3-tablespoon mounds of the onion mixture into the pan, flattening the mounds slightly with a spoon and spacing them about one inch apart.
  • Cook the fritters for 2 to 3 minutes, flip them once, and cook them for an additional 1 to 2 minutes until they’re golden brown and cooked through. (*See recipe note below for baking instructions).
  • Serve warm with yogurt or sour cream or my Beet Aioli (recipe in the notes section).