Indian Spinach-and-Chickpea Fritters

2014-10-01
  • Yield : 24 fritters
  • Prep Time : 25m
  • Cook Time : 10m
  • Ready In : 35m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Truffled Fillet of Beef Sandwiches

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Sriracha Tahini Sauce

  • Academy Cocktail

Ingredients

  • 1 cup chickpea flour (available at Middle Eastern, Indian or health-food stores), or all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon baking powder
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon cayenne pepper
  • Kosher salt
  • 1/2 onion, finely chopped
  • 1 cup canned chickpeas, drained, rinsed and roughly chopped
  • 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
  • 1 tablespoon minced peeled ginger
  • Vegetable oil, for deep-frying
  • Mango chutney, for serving

Method

Step 1

Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.

Step 2

Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Cook until lightly golden, about 2 minutes, turning as needed. 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.

Step 3

Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute. Season with salt and serve with chutney.

Leave a Reply

Your email address will not be published. Required fields are marked *