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These vegetarian onion fritters with tomato sauce are incredibly juicy, tender and flavorful. In the Soviet Union, they were a popular meal that tasted delicious and was cheap to prepare with few ingredients. You can find a detailed onion patties recipe with the exact quantities and step-by-step instructions below.
Popular food in the Soviet era and afterwards
These onion fritters in tomato sauce were popular during the Soviet era and afterwards, along with the sweet pryaniki and the fresh kompot. It is therefore a fairly old recipe.
In those days, onion fritters were prepared alongside the vinaigrette salad for lunch or dinner to feed the whole family. The ingredients were inexpensive and easy to get hold of.
Soviet onion fritters vegan
You can make the Soviet onion fritters not only vegetarian, but also vegan. To do this, replace the eggs in the recipe with raw potatoes.
Grate the peeled potatoes with a fine kitchen grater, just like for the draniki. For 500 grams of onions, you need about 250 grams of raw potatoes.
Enjoy on their own or with a side dish
You can simply serve these vegetarian onion fritters warm on their own as a main meal, just like the broccoli fritters or the vegetable fritters. Fresh herbs go very well with them.
You can also serve the onion patties with a side dish. Mashed potatoes, fries and potato dumplings are ideal for this.
As the onion fritters also taste good cold, they make a delicious snack between meals. You can enjoy them on a slice of freshly baked whole wheat bread or in a wholemeal bread roll, for example.
These onion fritters are
- juicy,
- tender,
- spicy,
- incredibly tasty,
- aromatic,
- vegetarian,
- with tomato sauce,
- quick and easy to make with just a few ingredients,
- delicious hot or cold,
- ideal as a main course for lunch or dinner,
- a popular dish from the Soviet Union.
How to make vegetarian onion fritters: tips and tricks
- You can season the onion mixture with spices of your choice.
- Adjust the amount of garlic as required.
- You can also season the tomato juice to taste beforehand.
- Almost all of the tomato juice is absorbed by the vegetarian fritters during cooking. If you want more sauce, use more tomato juice for cooking.
- You can also make these onion patties vegan. Read more about this in the article above.
Have you made vegetarian onion fritters using this recipe? I look forward to your results, your star rating and your comments below on how they turned out and how they tasted.
Try out these other patties recipes:
- How to make potato pancakes – easy recipe
- Rice patties with zucchini – vegan recipe
- Zucchini fritters crispy juicy – quick recipe with few ingredients
Onion fritters vegetarian
Ingredients
- 500 g onions peeled
- 2 cloves of garlic
- 100 g wheat semolina
- 2 eggs
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- vegetable oil for frying
- 400 ml tomato juice
Instructions
- Chop peeled onions very finely.
- Peel garlic and press it into the onions.
- Add wheat semolina, eggs, salt, black pepper, stir and leave the onion mixture to soak for about 10 minutes.
- Pour vegetable oil into a frying pan and heat over a medium heat.
- Form small flattened fritters from the onion mixture (It is normal if the mixture is quite mushy. The fritters will firm up when fried.) and fry them over a low to medium heat until golden brown on both sides.
- Place the onion fritters in one or two layers in a deep pan or saucepan, pour the tomato juice over them, bring to the boil and simmer with the lid on for about 20 minutes over a low heat.
Notes
- You can season the onion mixture with spices of your choice.
- Adjust the amount of garlic as required.
- You can also season the tomato juice to taste beforehand.
- Almost all of the tomato juice is absorbed by the vegetarian fritters during cooking. If you want more sauce, use more tomato juice for cooking.
- You can also make these onion patties vegan. Read more about this in the article above.
- Take note of the detailed tips and tricks for making the vegetarian onion fritters at the top of the article.
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