Crispy Rice Flour Fritters with Spiced Onions and Curry Leaves

1In a large mixing bowl, combine the rice flour (1 cup), cumin seeds (1 teaspoon), red chili powder (1 teaspoon), turmeric powder (½ teaspoon), baking powder (½ teaspoon), and salt. Mix well to combine the dry ingredients.

2Add the finely chopped medium onion (1 medium), small onions (2 small), minced garlic (3 cloves), chopped curry leaves, (10-12) and chopped tomato (1 medium) to the dry mixture. Stir until the vegetables are evenly coated with the flour mixture.

3In a separate bowl, beat the egg (1) and then add it to the mixture. Mix everything together until a thick batter forms. If the batter is too thick, you can add a little water to achieve a dropping consistency.

4Heat oil in a deep frying pan over medium heat. To test if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface.

5Once the oil is ready, carefully drop spoonfuls of the batter into the hot oil, making sure not to overcrowd the pan. Fry the fritters until they are golden brown and crispy, about 3-4 minutes on each side.

6Using a slotted spoon, remove the fritters from the oil and place them on a plate lined with paper towels to drain excess oil.

7Serve the crispy rice flour (1 cup) fritters hot with your favorite chutney or dipping sauce.