Our second week of "Marmageddon" brings you (see first week here) 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.
- 3 eggs, beaten
- 1/4 cup (2 ounces) milk
- 2 teaspoons Marmite, plus extra for garnish
- 1/2 teaspoon finely chopped fresh thyme
- 1/2 cup plus 1 tablespoon (about 2 2/3 ounces) all-purpose flour
- 1/4 teaspoon baking powder
- Kosher salt and freshly ground black pepper
- 4 cups sliced sweet onion (about 2 large)
- About 1 quart vegetable, canola, or peanut oil
- 2 tablespoons chopped fresh parsley leaves
Whisk together eggs, milk, Marmite, and thyme until all ingredients are fully incorporated. In a separate bowl whisk together flour, baking powder, and a pinch of salt and pepper. Whisk dry ingredients into wet ingredients then toss sliced onions into batter using a spatula or your hands to gently crush the onions. Allow to sit for 30 minutes.
Preheat the oven to 300[°] and place a foil lined baking sheet in the oven. In a large pot over medium high heat, heat 3 inches of oil until a piece of onion dropped in the pot sizzles (it should register about 325°F on an instant read or deep frying thermometer). Using a spatula drop approximately 1/4 cup sized fritters into the oil. Cook, turning often until the fritters are golden brown, about 4 minutes. Transfer fritters to a rack set in a rimmed baking sheet and place cooked fritters in the oven to keep warm and repeat until all the batter is used. Serve hot garnished with chopped parsley and a drizzle of Marmite if desired.