First clean the onions and cut them into rather thin slices.
put them in a colander, add salt and let them rest for 20 minutes (in this way they will lose a little of the vegetation water and become more digestible).
Gently squeeze the onions and put them in a bowl with chopped parsley, pepper and flour and mix, then add the water a little at a time, adding so much to create a thick batter.
Heat the oil in a pan, then start frying the mixture in spoonfuls, frying for 2-3 minutes per side, so that the pancakes are golden and crunchy.
Drain the pancakes on absorbent kitchen paper as they are ready.
The onion fritters are ready: serve them immediately, so that they are hot.
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