Onion Balls

Summary

Prep Time	15 mins
Cook Time	15 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 25)

Ingredients

Instructions

The peeled onions must be finely sliced with a mandolin. Then you have to salt it and knead it by hand until all of the onion juice comes out. You have to grab really hard, the onion cells should burst.
Your hands will smell something afterwards. The peculiar onion smell can be easily removed by rubbing your damp hands together with salt and then washing it off. Alternatively, you can chop the onion into puree in a blender, this works just as well and doesn`t make you smelly.
The next step is to add the flour to the onions. The flour will bind the moisture in the onions and after kneading you will get a dough that will stick together properly.
Now it`s up to the herbs: wash, cut and mix into the dough.
Heat the oil in a small saucepan on a medium-low flame. As you probably already know, you can use a wooden stick to check when the ideal frying temperature has been reached. Dip the chopstick in the pot. Do bubbles develop on the wood? Then the time has come.
For the mint dip, chop the mint and garlic and mix them with the yogurt. With chili or paprika powder you can color the dip red if you fancy some color. Salt and pepper round off the dip.
Now form cams out of the dough and let them slide into the oil. The best way to shape the cams is with two teaspoons. They should swim in the oil until they have turned golden brown. It takes five to six minutes. Then place on kitchen paper and drain.

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