Thursday is National Fritter Day so Chef Kevin made one out of onions with some spices and cheese.
Onion Fritters
3 onions, peeled and diced
1 carrot, shredded
3 garlic cloves, minced
1 cup Parmesan cheese, grated
2 eggs
1/2 cup flour
1/3 cup parsley, chopped
1/2 tsp. Creole seasoning
1/2 tsp. paprika
1/2 tsp. kosher salt
1/2 tsp. pepper
1/4 cup oil, for frying
In a large bowl mix together all of the ingredients besides the oil.
Place a cast iron or non-stick pan over medium heat until hot. Add the oil and swirl to coat the pan. Scoop out 2- to 3-tablespoon mounds of the onion mixture into the pan, flattening the mounds slightly with a spoon and spacing them about one inch apart.
Cook the fritters for 2 to 3 minutes, flip them once and cook them for an additional 1 to 2 minutes until they’re golden brown and cooked through.
Serve warm with honey mustard, sour cream or ranch. I think these would be really good on a Po’boy.