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Home FOOD Appetizers Indian Spinach-and-Chickpea Fritters

Indian Spinach-and-Chickpea Fritters

Spice up your appetizer spread with these Indian-inspired spinach and chickpea fritters. Top the cumin-spiced cakes with sweet mango chutney.

Total Time: 35 min
Prep: 25 min
Cook: 10 min
Yield: 24 fritters
Level: Easy

Indian Spinach-and-Chickpea Fritters

Indian Spinach-and-Chickpea Fritters
Ingredients
  • 1 cup chickpea flour (available at  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
  • 1 300 g. box frozen chopped spinach, thawed and squeezed dry
  • 1 tablespoon minced peeled ginger
  • Vegetable oil, for deep-frying
  • Mango chutney, for serving
Directions

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 5 cm of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 160 degrees C. 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 8 mm 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.


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