Step 1

1 For the seasoning mix: Toast the coriander and cumin seeds separately in a small, dry skillet over medium-low heat until fragrant, transferring them to a dedicated spice grinder or mini food processor to cool

Step 2

2 Grind them, then add the peanuts, the sesame and nigella seeds, sumac and salt; pulse just until well incorporated

Step 3

3 The yield is about 2/3 cup

Step 4

4 You’ll need 3 tablespoons for this recipe; the rest can be refrigerated for up to 1 month

Step 5

5 For the fritters: Use the chipper (coarse shredder) blade or the "noodle" shredder blade to process the onions

Step 6

6 Place them in a mixing bowl and cover with cold water

Step 7

7 Let stand for 5 minutes, then drain, rinse and pat dry with paper towels

Step 8

8 Whisk together the cornstarch, the corn flour or cornmeal, salt and cumin in a separate bowl, then whisk in the sparkling water to form a smooth batter

Step 9

9 Stir in the cilantro and the 3 tablespoons of seasoning mix

Step 10

10 Heat about 3 inches of the oil in a wok or deep saute pan over medium-high heat to 375 degrees

Step 11

11 Line a baking sheet with several layers of paper towels, then seat a wire rack over them

Step 12

12 Take up a small clump of the onions (wind them together, if you like) and dip it into the batter, making sure to coat it thoroughly

Step 13

13 Carefully transfer to the hot oil; fry for a minute or two, until golden brown, using tongs or another tool to turn over the fritter for even cooking

Step 14

14 Use a skimmer or slotted spoon to transfer the fritter to the rack

Step 15

15 Season lightly with coarse salt, if you like

Step 16

16 Repeat to cook all the onions; discard any leftover batter

Step 17

17 Serve right away