Indian Spinach-and-Chickpea Fritters |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 24 |
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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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Photograph by Kate Sears
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