Red Onion Fritters
Bertolli Classico Olive Oil, for shallow-frying
1 lb Red Onion, sliced thin
3 tbsp plain Flour
1 tsp smoked Paprika
1 tsp Oregano
1 tsp Curry
1 large Egg
2 tbsp Milk
coarse Sea Salt
- Heat Bertolli Classico Olive Oil in a dutch oven to 365º F.
- Fry onions until softened. Remove and let cool completely.
- Once cooled, mix onions with remaining ingredients and form small balls.
- Fry 5-7 balls at a time, not crowding the pot. Remove, drain on paper towels, and season with sea salt.