Chickpea Fritters
Ingredients
- 250 gChickpea flour (sifted)
- 750 mlMineral water (cold)
- 1 tbspFlat-leaf parsley (finely chopped)
- 1 tspGray sea salt
- 1 pinchBlack pepper ground
- 500 mlPeanut oil (for frying)
- 1 pcCitrus limon (L.) Burm. f. (in wedges for serving)
Method
A thin, golden crust that cracks under the tooth, revealing a hot and smooth center. The bold taste of toasted flour blends with the freshness of flat-leaf parsley.
- 1
In a cold saucepan, pour the mineral water over the chickpea flour. Whisk vigorously to dissolve all lumps until the liquid is smooth.
- 2
Cook over medium heat, stirring constantly with a wooden spoon. The dough is ready when it thickens, heavily coats the spoon, and pulls away cleanly from the sides of the pan.
- 3
Add the parsley, salt, and pepper. Immediately spread the dough onto an oiled tray to a thickness of 1 cm. Smooth the surface and let set for at least 1 hour until firm to the touch.
- 4
Cut the dough into rectangles. Plunge into hot peanut oil. The fritters should rise to the surface, and the skin must be crispy and golden brown.
Frequently asked questions
How do you get this dish right?
- The dough is ready when it clings heavily to the spoon, similar to a choux pastry.
- Make sure the dough is completely cooled before cutting, otherwise it will fall apart during frying.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Reheat for a few minutes under the oven broiler to restore their crispiness.
