Edible mealworms onion fritters
Finely sliced onions mixed with chickpea flour, fresh coriander, edible mealworms and lots of spices , fried until golden and crispy. A natural way to add healthy proteins to your fritters. We like to think of edible insects like any other ingredient and we invite you to experiment, by giving a little edible bugs twist to this classic recipe.
Equipment
- 1 Deep saucepan or fryer
- Mixing bowl
- Chopping board
Ingredients
- 2 Small onions or a larger one
- 1 bunch Fresh coriander
- 2 tsp Cumin powder
- 3 tsp Curry powder
- 1 tsp Turmeric powder
- 2 Eggs
- 2 Pinch of salt
- 20 grams Edible mealworms
- 100 ml Frying oil
- 1 tsp Salt
- 1 tsp Paprika
- 4 tbsp Chickpea flour
Instructions
- Prepare the onions and the edible mealworms – Finely slice the onions arc-shaped on a chopping board and place them in a mixing bowl. Add the dried mealworms and the salt.Prepare the fresh coriander – Finely chop the coriander, including the coriander storks.Make the batter – Crack the eggs in a mixing bowl and mix well. Slowly add all the dried spices (cumin, turmeric, curry, paprika) and the chickpea flour to the mix. The resulting mix should be thick and sticky. Add more chickpea flour is neededMix batter to the other ingredients – Add to the batter the onions, the dried mealworm and the fresh coriander. You should be able at this point to separate the fritters into eight discrete lumps, ready for frying.Heat the oil – In a deep pan, heat oil on medium heat until hot (about 350°F/175°C). Test by using the tip of a toothpick in the oil – you should see some bubbles forming.Fry the fritters – Carefully drop each of the fritters in the hot oil. Fry a few at a time, especially is your pan is not very big.Cook until golden and crispy – Fry for about 3-5 minutes, turning occasionally.. Remove with a slotted spoon and drain on paper towels.Serve hot – Enjoy your edible mealworms fritters with mango or mint chutney.