spinach and chickpea fritters
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.
prep time
25 Min
cook time
10 Min
method
Pan Fry
yield
makes about 2 dozen
Ingredients
- 1 cup chickpea flour
- 1/4 cup cornstarch
- 1/4 teaspoon baking powder
- 1 teaspoon cumin seeds
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon kosher salt
- 2/3 cup water
- 1/2 medium onion,finely chopped
- 1 cup canned chickpeas, drained, rinsed and roughly chopped
- 10 ounces box thawed chopped spinach, squeezed dry
- 1 tablespoon minced peeled ginger
- - vegetable oil for deep frying
- - mango chutney, homemade or store bought
How To Make spinach and chickpea fritters
-
Step 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.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Appetizers
Category:
Other Snacks
Category:
Vegetable Appetizers
Tag:
#Quick & Easy
Tag:
#Healthy
Method:
Pan Fry
Culture:
Middle Eastern
Ingredient:
Flour
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