These crispy-edged fritters prove sweetened oatmeal does good work in savory territory, with melted chocolate binding the oats and an onion base keeping things grounded. The instant oatmeal here softens fast into a sturdy batter that fries up golden and won't crumble, letting the chips add textural interest. Serve with a leafy salad and something acidic.

Serves 2. 20 minutes, 20 at the stove.

About 310 calories a serving, 4 g protein, 20 g carbohydrate, 24 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Warm 3 tablespoons oil in a skillet over medium heat. Add 1 medium finely diced onion with 1/4 teaspoon salt and stir until the onion is soft and golden, about 8 minutes.8 min
2. Stir 1 cup plus 2 tablespoons instant oatmeal into the onion, then add 1/2 cup water and stir until the oatmeal absorbs the water and forms a thick paste, about 2 minutes. Season with 1/4 teaspoon pepper and set the pan off heat.2 min
3. Let the mixture cool for 2 minutes, then form it into six 2-inch cakes with your hands, pressing each one flat against a plate. Wipe the skillet clean and return it to medium-high heat with 2 tablespoons fresh oil.
4. Slide three fritters into the hot oil and fry until the underside is brown and crisp, about 3 minutes. Flip each one carefully and fry the other side until brown, about 2 minutes longer. Transfer to a plate and repeat with the remaining three fritters in a fresh 2 tablespoons oil.5 min

Note The chocolate chips melt in the warm oatmeal to act as a binder and add depth, not sweetness at the table. Leftovers keep in the fridge for two days and reheat well in a skillet. Serve with mustard vinaigrette greens or tomato salad.