Indian Spinach-And-Chickpea Fritters
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
40
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Cornstarch1 tsp
Baking Powder1 tsp
Cumin Seed1 tsp
Cayenne Pepper1 tbsp
Ginger (minced peeled)Directions:
1
Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl
2
Add 2/3 cup water and whisk until smooth
3
Add the onion, chickpeas, spinach and ginger to the batter and mix to combine
4
Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees
5
Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan)
6
Cook until lightly golden, about 2 minutes, turning as needed
7
Transfer with a slotted spoon to a paper-towel-lined plate
8
Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick
9
Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute
10
Season with salt and serve with chutney
11
Photograph by Kate Sears