Onion balls

Ingredients for 25 servings:

• 300 g onion(s)
• 150 g flour
• 100 g mixed herbs, finely chopped (e.g. parsley, sage, chives, rosemary, marjoram, thyme
• 500 ml sunflower oil
• 200 g yogurt
• 5 mint leaves
• 1 garlic clove(s)
• ½ tsp chili powder or paprika powder
• 1 pinch of salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Finger food

The peeled onions need to be finely sliced ​​with a mandolin. Then you need to salt them and knead them by hand until all the onion juice comes out. You need to grip them really firmly; you want the onion cells to burst. Your hands will smell a bit afterward. The peculiar onion smell can easily be removed by rubbing your wet hands together with salt and then rinsing them off. Alternatively, you can puree the onions in a blender; this works just as well and won’t leave your hands smelling bad. The next step is to add the flour to the onions. The flour will absorb the moisture from the onions, and after kneading, you’ll have a dough that sticks together nicely. Now it’s time for the herbs: wash them, chop them, and mix them into the dough. Heat the oil in a small saucepan over medium-low heat. As you probably already know, you can check when the ideal frying temperature has been reached with a wooden skewer. Dip the skewer into the pan. Do bubbles develop on the wood? Then it’s ready. For the mint dip, chop the mint and garlic and mix them with the yogurt. You can color the dip red with chili or paprika powder if you like. Salt and pepper round off the dip. Now form dumplings from the dough and drop them into the oil. The dumplings are best formed by hand using two teaspoons. They should float in the oil until golden brown. This takes five to six minutes. Then place them on kitchen paper and let them drain.