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.
(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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