Spinach and Chickpea Fritters

Pat Duran

By
@kitchenChatter

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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Rating:

Comments:

Serves:

makes about 2 dozen

Prep:

25 Min

Cook:

10 Min

Ingredients

1 c
chickpea flour
1/4 c
cornstarch
1/4 tsp
baking powder
1 tsp
cumin seeds
1/4 tsp
cayenne pepper
3/4 tsp
kosher salt
2/3 c
water
1/2 medium
onion,finely chopped
1 c
canned chickpeas, drained, rinsed and roughly chopped
10 oz
box thawed chopped spinach, squeezed dry
1 Tbsp
minced peeled ginger
vegetable oil for deep frying
mango chutney, homemade or store bought

Directions Step-By-Step

1
Whisk 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.
2
Heat 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.
3
Transfer 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.

About this Recipe