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Marmite Onion Fritters

May 8, 2013

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at (or read

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!


serves Serves 4, active time 30 minutes, total time 1 hour

  • 3 eggs, beaten
  • 1/4 cup (2 ounces) milk
  • 2 teaspoons marmite, plus extra for garnish
  • 1/2 teaspoon finely chopped fresh thyme
  • 1/2 cup plus 1 tablespoon (about 2 2/3 ounces) all-purpose flour
  • 1/4 teaspoon baking powder
  • Kosher salt and freshly ground black pepper
  • 4 cups sliced sweet onion (about 2 large)
  • About 1 quart vegetable, canola, or peanut oil
  • 2 tablespoons chopped fresh parsley leaves


  1. Whisk together eggs, milk, marmite, and thyme until all ingredients are fully incorporated. In a separate bowl whisk together flour, baking powder, and a pinch of salt and pepper. Whisk dry ingredients into wet ingredients then toss sliced onions into batter using a spatula or your hands to gently crush the onions. Allow to sit for 30 minutes.

  2. Preheat the oven to 300[°] and place a foil lined baking sheet in the oven. In a large pot over medium high heat, heat 3 inches of oil until a piece of onion dropped in the pot sizzles (it should register about 325F on an instant read or deep frying thermometer). Using a spatula drop approximately 1/4 cup sized fritters into the oil. Cook, turning often until the fritters are golden brown, about 4 minutes. Transfer fritters to a rack set in a rimmed baking sheet and place cooked fritters in the oven to keep warm and repeat until all the batter is used. Serve hot garnished with chopped parsley and a drizzle of marmite if desired.

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