Saturday, April 3, 2010

Chickpea Fritters

2 cups water
1 cup chickpea flour
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon paprika
Coconut Oil for frying


Oil an 8" square or 9 x 12 pan lightly with olive oil and set aside.

Bring the water to a boil in a medium saucepan. Gradually whisk in the chickpea flour so that it doesn't form lumps. Turn the heat to low and whisk in the oil ans seasonings. Cook for another minute or so, stirring all the time with a wooden spoon, until the mixture thickens.

Spread the hot mixture evenly in the pan, smoothing the top. Refrigerate at least 1 hour or overnight until the mixture is solid.

Loosen the edges and turn the square out onto a cutting surface.

Slice the square into 16 fingers.

Heat the coconut oil in a large, heavy nonstick skillet. Brown the "fingers" in the oil over medium-high heat until browned on both sides. Sprinkle with salt and serve.

Review: These were delicious! Like big steak fries. I'll definitely make these again.

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