Indian Spinach And Chickpea Fritters Recipes

INDIAN SPINACH-AND-CHICKPEA FRITTERS

Indian Spinach-and-Chickpea Fritters image

Provided by Young Sun Huh

Time 35m

Yield 24 fritters

Number Of Ingredients 12

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

Steps:

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.
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.
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.

CHICKPEA FRITTERS

Chickpea Fritters image

Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes 6 fritters

Number Of Ingredients 8

Ingredients

1 can (15.5 ounces) rinsed and drained chickpeas
1/2 cup sliced scallions
1/3 cup chopped cilantro
1/2 cup flour
1 large egg
1 teaspoon coarse salt
Olive oil
Salad and lemon wedges, for serving

Steps:

In a food processor, pulse together chickpeas, scallions, and cilantro until a coarse paste forms. Pulse in flour, egg, and salt. Heat 1/4 inch olive oil in a large skillet over medium high. Add chickpea mixture to skillet, 1/4 cup at a time, pressing to form patties. Cook until golden brown on both sides, turning once, 4 to 5 minutes. Serve with salad and lemon wedges.

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