spinach and chickpea fritters
(1 rating)
This recipe by Young Sun Huh was posted in the Food Network Magazine. I contains chickpea flour available at Middle Eastern, Indian or health-food stores. or you can just use all purpose flour. Great served with Mango chutney.
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(1 rating)
yield
serving(s)
prep time
25 Min
cook time
10 Min
method
Pan Fry
Ingredients For spinach and chickpea fritters
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1 cchickpea flour
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1/4 ccornstarch
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1/4 tspbaking powder
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1 tspcumin seeds
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1/4 tspcayenne pepper
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3/4 tspkosher salt
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2/3 cwater
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1/2 mdonion,finely chopped
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1 ccanned chickpeas, drained, rinsed and roughly chopped
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10 ozbox thawed chopped spinach, squeezed dry
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1 Tbspminced peeled ginger
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vegetable oil for deep frying
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mango chutney, homemade or store bought
How To Make spinach and chickpea fritters
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1Whisk the first 6 ingredients together in a bowl. Add water and whisk until smooth. Add the next 4 ingredients to the batter and mix to combine- breaking up the spinach.
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2Heat 2 inches of oil in a deep heavy-bottomed pot until a thermometer reaches 325^. Working in batches, drop heaping Tablespoonfuls of batter into the oil- do not crowd. Cook until lightly golden, about 2 minutes, turning as needed.
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3Transfer with a slotted spoon to a paper-towel lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick. Return the flat fritter to the hot oil and fry until crisp and golden brown, about 1 minute. Season with salt and serve with chutney.
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Categories & Tags for Spinach and Chickpea Fritters:
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