Onion Fritters With Middle Eastern Spice Mix

For the seasoning mix

2 tablespoons whole coriander seed

1 tablespoon whole cumin seed

½ cup roasted, unsalted peanuts, very finely chopped

¼ cup roasted sesame seeds

2 teaspoons nigella seed

1 teaspoon ground sumac

½ teaspoon kosher or coarse sea salt

For the fritters

1 pound red or yellow onions

¾ cup plus 2 tablespoons cornstarch

7 tablespoons corn flour or finely ground cornmeal

¾ teaspoon kosher salt

¾ teaspoon ground cumin

1 cup cold sparkling water

1/3 cup finely chopped cilantro

Canola or grapeseed oil, for frying

Coarse salt, for sprinkling (optional)

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.

Grind them, then add the peanuts, the sesame and nigella seeds, sumac and salt; pulse just until well incorporated. The yield is about 2/3 cup. You'll need 3 tablespoons for this recipe; the rest can be refrigerated for up to 1 month.

For the fritters: Use the chipper (coarse shredder) blade or the "noodle" shredder blade to process the onions. Place them in a mixing bowl and cover with cold water. Let stand for 5 minutes, then drain, rinse and pat dry with paper towels.

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

Heat about 3 inches of the oil in a wok or deep saute pan over medium-high heat to 375 degrees. Line a baking sheet with several layers of paper towels, then seat a wire rack over them.

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. 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. Use a skimmer or slotted spoon to transfer the fritter to the rack. Season lightly with coarse salt, if you like.

Repeat to cook all the onions; discard any leftover batter. Serve right away.

Serves 4 to 6

Adapted from "Spiralize This! 75 Fresh and Irresistible Recipes for Your Spiralizer," by Martha Rose Shulman (Houghton Mifflin Harcourt, November 2016).