Onion and Chickpea Indian Fritters for Hanukkah

It’s not every day you’re actually encouraged to indulge in a deep-fried afternoon snack, so I feel obliged not to pass up that opportunity when Hanukkah comes along.

I’m all about celebrating for the sake of it, whatever the occasion may be. Halloween: costumes and pumpkin soup it is. Taco Tuesday: Do I even have to say it? Hanukkah: Host as many family members and friends in my apartment as possible to light the menorah and cathartically pander to the tradition of deep-fried donuts and potatoes. 

This year, I thought I’d change it up a little — after all, no one ever said donuts and latkes were the mandatory way to fulfill our oil quota, right? These Indian fritters, called bhajis, are hot, crispy and still send that endorphin-inducing smell of oil around the house, but the zesty accompanying yogurt dip cuts the calorific guilt a little, thanks to its cool freshness. 

Notes:

1. You can enjoy the fritters immediately or refrigerate and eat up to four days later. To reheat, place the fritters on a baking tray and heat for 20 minutes at 350°F.
2. The sauce can be made up to three days in advance and refrigerated.