SPINACH AND CHICKPEA FRITTERS

Spinach and Chickpea Fritters image

Provided by Pat Duran

Time 35m

Number Of Ingredients 13

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1 c chickpea flour
1/4 c cornstarch
1/4 tsp baking powder
1 tsp cumin seeds
1/4 tsp cayenne pepper
3/4 tsp kosher salt
2/3 c water
1/2 medium onion,finely chopped
1 c canned chickpeas, drained, rinsed and roughly chopped
10 oz box thawed chopped spinach, squeezed dry
1 Tbsp minced peeled ginger
vegetable oil for deep frying
mango chutney, homemade or store bought

Steps:

1. Whisk the first 6 ingredients together in a bowl. Add water and whisk until smooth. Add the next 4 ingredients to the batter and mix to combine- breaking up the spinach.
2. Heat 2 inches of oil in a deep heavy-bottomed pot until a thermometer reaches 325^. Working in batches, drop heaping Tablespoonfuls of batter into the oil- do not crowd. Cook until lightly golden, about 2 minutes, turning as needed.
3. 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. Return the flat fritter to the hot oil and fry until crisp and golden brown, about 1 minute. Season with salt and serve with chutney.