spinach and chickpea fritters

★★★★★ 1 Review
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By Pat Duran
from Las Vegas, NV

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.

★★★★★ 1 Review
serves makes about 2 dozen
prep time 25 Min
cook time 10 Min
method Pan Fry

Ingredients For spinach and chickpea fritters

  • 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 md
    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

How To Make spinach and chickpea fritters

  • 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.
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