John Myers
Ingredients for 3 servings:
- 500 g onion(s)
- 1 cup sour cream, 200 g
- 1 tsp, heaped chives, dried
- 1 tsp, heaped parsley, dried
- ½ tsp, heaped marjoram, dried
- 5 eggs, size M
- 5 tbsp, heaped flour
- 160 g Emmental cheese, grated
- Salt and pepper, colorful
- nutmeg
- possibly chili flakes
- Oil for frying
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 6 minutes; Total time approx. 3 hours 36 minutes
Peel the onions and slice into half rings. Toss the onion rings with 1/2 teaspoon of salt, let stand for about 10 minutes, then knead vigorously with your hands until the rings become smooth. Mix the eggs, sour cream or sour cream, and flour in a bowl. Mix the grated cheese, onions, parsley, marjoram, and chives into the batter. Season to taste with salt, nutmeg, and pepper. Let the mixture rest in the refrigerator for at least 2-3 hours; I refrigerated the batter overnight. Heat a little oil in a pan, add 1 tablespoon of batter to each onion fritter, and smooth it out. Fry the fritters for about 3 minutes on each side until golden brown. Tips: If you like, you can swap the dried herbs for fresh herbs. I also used a cheese blend of 1/2 Emmental and 1/2 Mimolette. The possibilities are endless. You can also choose the spices and salt to your liking. The preparation time varies depending on the size of the pan and the resting time. Basically, it’s the same amount of work as for potato pancakes. However, the cooking time is slightly shorter.
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