Get the Recipe
Our second week of "Marmageddon" (see first week here) brings you onion and Marmite fritters, perfect for snacking on while polishing off a few pints of beer. These fritters are a reinvention of an onion bahji, a popular appetizer throughout curry houses in the UK. Replacing the savory spices with a couple spoonfuls of Marmite and a bit of fresh thyme gives these fritters some meatiness while the underlying salt of the Marmite gives the onions a vague sweetness that compliments the Marmite perfectly.
A simple garnish of chopped parsley adds the right amount of freshness, and a final drizzle of Marmite while the fritters are still hot adds a sticky satisfying finish. If you're still learning to love Marmite just finish with parsley, and work your way up to the gooey drizzle.