The dish: fritters made with either onions, or mushrooms or artichokes are traditional. They can be part of a second course, a side dish or be a starter onion fritters are excellent when made with fresh spring or early summer harvested onions from Tropea.
Ingredients for onion fritters: for 4 pèeople (5 fritters each )
3 red onions, 1 egg, 200g Italian 00 flour, 350 ml water, salt, olive oil.
Method: clean the onions and slice them thinly. Cook in boiling water for 1 minute ( or alternatively fry quickly in olive oil ). Drain and dry the onions. Put the flour in a bowl with the egg, salt and water and whisk until the batter is smooth. Add the onion and stir well. Heat the oil in a tick based frying pan. When it is almost smoking hot pour spoonfuls of the batter into the pan. After a couple of minutes turn the fritters. When they are golden on both sides remove from the oil and drain on absorbent paper. Serve piping hot.
Variations: for artichoke or mushroom fritters replace the onion with the vegetable of your choice.