Indian Spinach-and-Chickpea Fritters


 I found this great recipe on the Food Network   check it out you’r gonna love it.                                                                                                                           Indian Spinach-and-Chickpea Fritters                                                                                                                Ingredients

Directions

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.

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14 thoughts on “Indian Spinach-and-Chickpea Fritters

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    • Shuntaro says:

      Loved this! I can’t believe veegeablts can taste this good. This is maybe the perfect dish for new vegans like me fast, easy, versatile and so delicious. I didn’t have mushrooms, so I added extra zucchini and broccoli, and I also didn’t have a can of tomatoes, so I added about 3/4 cup of vegan spaghetti suace. I also added a chopped red pepper because I didn’t want it to go to waste. This is a great recipe for using up leftover fresh veggies that aren’t quite fresh enough for salads anymore. This stew made the whole house smell great!

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