Makes about 8 – 10 fritters
1 ¼ cups all purpose flour
⅓ cup cornmeal
2 tsp baking powder
1 tsp salt
2 large eggs, separated
¼ cup Ancient Organics Ghee, plus more for brushing the pan
1 ½ cups whole milk, plus additional if needed
¼ purple spring onion or shallots, chopped
¼ cup cilantro chopped
Whisk together flour, cornmeal, baking powder and salt in a large bowl.
Whisk together yolks, ghee and milk in another bowl.
Add the egg mixture to the flour mixture whisking until smooth.
Add the chopped onion and cilantro then let the batter stand for 5 minutes to allow the flour to absorb the liquids, it will thicken slightly.
If the batter is too thick to fall easily off the back of a spoon, stir in one to two extra tablespoons of milk.
Beat egg whites with an electric mixer until they form stiff peaks. With a whisk, gently fold them into the batter.
Brush a skillet or griddle with ghee and heat over moderately high flame until hot but not smoking.
Reduce the heat and add 2 to 4 fritters to cook at a time (the amount of batter that makes one fritter will depend on the size of your pan, I use the 1/4 cup scoop and fill it about half way).
Working in batches, cook the fritters until bubbles appear on the surface, the edges begin to crisp and they are golden on the underside; about 45 seconds to 1 minute.
Flip and wait until underside is golden and they are cooked through.
Remove and keep stacked on a plate lined with paper towels.
Serve with homemade mango chutney.
