Now we go to Topeka, Kansas for a wonderful recipe for Chickpea Fritters submitted from
one of our members. Shirley Dunnes sends us her delicious fritter recipe. By using
chickpea flour with baking powder, her fritters come out fluffy and golden brown and I
know you will love them. Thanks Shirley and keep it frying.
2 1/2 cups (8 ounces) chickpea flour
1 teaspoon baking powder
1 teaspoon fine sea salt
1 teaspoon coarsely ground black pepper
3 cups water
3 tablespoons finely fresh parsley
4 to 6 cups vegetable oil
In a heavy-duty saucepan or copper pot, mix the flour, baking powder, salt, and pepper together off the
heat. Slowly stir in the water and blend in with a heavy-duty whisk, being careful to avoid lumps from
forming. Stir in the parsley or oregano, if using.
Cook the mixture over medium heat, whisking constantly until it thickens and begins to move away from
the sides of the pan. Remove the pan from the heat.
Using a rubber spatula, divide and spread the mixture thinly among four 9-inch plates, making sure to
cover the plate completely to the rim. Set the plates aside to cool for 2 to 3 minutes. Run a butter knife
around the outside of each plate. Carefully pull the fritter away from the dish.
Stack the fritters on top of each other and cut them in half lengthwise, then into quarters. Cut each quarter
in half. There should be approx. 32 fritters.
In a deep fryer heat the vegetable oil to 375°F. Fry the fritters until they are nicely browned. Drain them
on brown paper and serve immediately. These are best eaten hot.