Wednesday, March 30, 2011

Chick Pea Fritters

  • 1 1/2 cups chick pea/ garbanzo bean flour (Something like Bob's Red Mill)
  • 3 cups water
  • salt and pepper to taste
  • 1 Tb olive oil
  • Coconut Oil for frying

  • Oil a baking sheet with sides
  • Put the flour in a saucepan. Gradually whisk in the water. Then whisk in salt, pepper and olive oil. Bring mixture to a boil over medium heat, stirring constantly to prevent lumps, and then cook, stirring until mixture is thick and smooth, about 5 min.
  • Pour the hot mixture into the prepared baking sheet. It should form a layer no more than 1/2 inch thick. Let cool completely. It will be quite firm.
  • Invert the pan onto a cutting surface. Cut the chick pea sheet into strips about 1/2 inch by 2-3 inches.
  • Poor Peanut Oil into a deep saucepan to a depth of about 2 inches. When oil is hot, add strips, a few at a time; do not crowd the pan. Fry til golden brown, 2-3 min. Be careful....I burned my fingers!
  • Using a slotted spoon remove fritters to paper towels to drain and continue with remaining fritters. Arrange on a plate, sprinkle with salt and pepper, serve warm.

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