Best Spinach And Chickpea Fritters Recipes

Indian Spinach-and-Chickpea Fritters image

Provided by Young Sun Huh

Time 35m

Yield 24 fritters

Number Of Ingredients 12

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

Steps:

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.
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.
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.

Spinach and Chickpea Fritters image

Provided by Pat Duran

Time 35m

Number Of Ingredients 13

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.