Crispy gourd or onion fritters are essential garnishes for Traditional fish noodle soup. Crispy fritters can also be eaten on their own with a chilli dip as a starter. My grandmother used to say anything fried or thote (Burmese style salad) tastes good. So she would treat us to the best of both and make onion fritters thote with tamarind juice and fish sauce.
4 tablespoons ground rice flour
4 tablespoons self-raising flour
1 tablespoon sticky/glutinous rice flour
1 tablespoon chickpea flour
¼ teaspoon baking powder
½ teaspoon salt
1 tablespoon peanut oil
75ml ice cold water
peanut oil for deep frying
1 large onion, sliced lengthways
or 200g gourd, sliced into 1cm thick strips
(you can also use marrow or courgette)
Put all the dry ingredients in a mixing bowl and add the oil. Stirring continuously, add the cold water a little at a time until incorporated. Leave the batter in the fridge to rest for 30 minutes. Meanwhile prepare the vegetables for frying.
A deep-fat fryer is ideal but if you don’t have one, heat the oil in a medium-sized saucepan (never fill the pan more than halfway). When the oil is hot, dip the gourd in the batter just before you drop it into the oil. For the onion fritters, put a small handful of the onion into the batter, coat it well then spoon into the oil.
Deep fry in batches for 5-10 minutes or until golden brown, turning occasionally. Drain on kitchen paper and serve while still warm.
makes: 18-20 fritters
cooking time: 30 mins