Instructions:Prepare the onions: Thinly slice the onions and place them in a large bowl. Add a little salt and let them sit for 5–10 minutes. This helps release moisture.Form the mixture: Add gram flour, spices (cumin, coriander, turmeric, chili powder), and chopped chilies and coriander to the onions. Add the mealworms and gradually add a small amount whisked egg. The mixture should be thick and sticky, not too runny—just enough to bind the onions together.Heat the oil: Heat the oil in a deep pan or fryer over medium heat. To check if it’s ready, drop a little batter in—if it sizzles and rises, it’s good to go.Fry the fritters: Scoop small portions of the mixture (using a spoon or your hands) and gently drop them into the hot oil. Fry in batches to avoid overcrowding.Cook until golden: Fry for about 4–6 minutes, turning occasionally, until they’re golden brown and crispy. Remove with a slotted spoon.Drain and serve : Place the edible insect fritters on paper towels to drain excess oil. Serve hot with chutney or yogurt sauce.
