Burmese Onion Side Dish (Akyaw)
Burmese Onion Side Dish (Akyaw)
Ingredients
- 2 yellow onions, medium, thinly sliced
- 1 cup chickpea flour
- 1/4 cup rice flour
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili flakes, or to taste
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup water, or as needed
- 4 cups vegetable oil, for deep frying
Instructions
- 1
In a large bowl, combine the thinly sliced yellow onions, minced garlic, grated fresh ginger, turmeric powder, red chili flakes, and salt. Mix well with your hands, gently massaging the onions to help them release some moisture and separate.
⏱️ 5 min
- 2
Add the chickpea flour, rice flour, and baking powder to the onion mixture. Stir until the onions are evenly coated with the dry ingredients.
⏱️ 3 min
- 3
Gradually add water, a little at a time, mixing until a thick batter forms that just coats the onions. The mixture should be sticky enough to hold together but not overly wet. You may not need all the water.
⏱️ 5 min
- 4
Heat the vegetable oil in a large, deep pot or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small drop of batter should sizzle immediately and float to the surface.
⏱️ 7 min•🌡️ 350
- 5
Carefully drop spoonfuls of the onion mixture into the hot oil, without overcrowding the pot. Fry in batches, turning occasionally, until golden brown and crispy, about 3-5 minutes per batch.
⏱️ 10 min•🌡️ 350
- 6
Using a slotted spoon, remove the fried onion fritters (akyaw) from the oil and transfer them to a plate lined with paper towels to drain excess oil.
⏱️ 2 min
- 7
Serve immediately as a side dish with your favorite Burmese curry or as a snack.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Burmese Onion Side Dish (Akyaw)
- 2 yellow onions, medium, thinly sliced
- 1 cup chickpea flour
- 1/4 cup rice flour
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili flakes, or to taste
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup water, or as needed
- 4 cups vegetable oil, for deep frying
Instructions
- 1
In a large bowl, combine the thinly sliced yellow onions, minced garlic, grated fresh ginger, turmeric powder, red chili flakes, and salt. Mix well with your hands, gently massaging the onions to help them release some moisture and separate.
⏱️ 5 min - 2
Add the chickpea flour, rice flour, and baking powder to the onion mixture. Stir until the onions are evenly coated with the dry ingredients.
⏱️ 3 min - 3
Gradually add water, a little at a time, mixing until a thick batter forms that just coats the onions. The mixture should be sticky enough to hold together but not overly wet. You may not need all the water.
⏱️ 5 min - 4
Heat the vegetable oil in a large, deep pot or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small drop of batter should sizzle immediately and float to the surface.
⏱️ 7 min•🌡️ 350 - 5
Carefully drop spoonfuls of the onion mixture into the hot oil, without overcrowding the pot. Fry in batches, turning occasionally, until golden brown and crispy, about 3-5 minutes per batch.
⏱️ 10 min•🌡️ 350 - 6
Using a slotted spoon, remove the fried onion fritters (akyaw) from the oil and transfer them to a plate lined with paper towels to drain excess oil.
⏱️ 2 min - 7
Serve immediately as a side dish with your favorite Burmese curry or as a snack.
⏱️ 3 min