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1. In a large mixing bowl, whisk together flour, cornmeal, baking powder, sugar, and cayenne pepper (if using).
2. Stir in the fresh herbs, adding a little story of your garden or the farmer's market where you got them from for that extra bit of love.
3. In another bowl, combine the beaten egg with the milk, then pour this wet mixture into the dry ingredients. Mix until well incorporated, creating a batter that recalls a thick pancake mix.
4. Fold the thinly sliced onions into the batter until they're well-coated and are sharing stories with the herbs and spices.
5. Heat a good layer of vegetable oil in a cast-iron skillet over medium heat until it writes a sizzle song when you flick water onto it.
6. Scoop a generous tablespoon of the onion batter and carefully slide it into the hot oil. Flatten it slightly with the back of the spoon; we don't want any fritters thinking they’re more puffed up than their cousins.
7. Fry until the edges are golden and crispy, telling you they’re ready to flip, about 2-3 minutes per side.
8. Transfer the fritters to a plate lined with paper towels to let them rest and drain, teaching them modesty.
9. Serve hot, with your chosen accompaniments and the kind of generous spirit that makes every dish a little tastier.
Variations & Tips
Now, for those who favor a little adventure, you can vary the herbs based on the season or your herb garden’s bounty. Thyme, tarragon, or even a bit of oregano might interest you. For an extra touch, add a small, finely minced clove of garlic to the batter for a gentle background warmth. And if dairy’s a concern, go ahead and swap the milk for an unsweetened dairy-free alternative, as the welcoming nature of this dish is as flexible as it is forgiving. When it comes to frying, make sure that oil is shimmering but not smoking – just like a calm lake under the morning sun, ready to make your fritters dance. And remember, the secret to these fritters is in the simplicity, so let’s not get too carried away with the embellishments. Let the humble onion shine, like a pearl amidst the fold of batter, turned over in the old iron skillet.
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