These fritters can be easily adapted with whatever you have on hand. They would be great with potato and hot pepper. The recipe can be doubled or tripled for a crowd.
Servings: 20fritters
Author: Mary Gillespie
Ingredients
1cup/ 250 ml chickpea flour
1/4cup/60 ml cornstarch
1teaspoon/ 5 ml cumin
1/2teaspoon/ 2.5 ml coriander(optional)
1teaspoon/ 5 ml salt
1/2teaspoon/2.5 ml ground pepper
1/2cup/ 125 ml warm water
1-1/2cups/ 375 ml chopped onion
Vegetable oil for frying(enough to fill pan 2 inches / 5 ml deep)
Instructions
Stir together chickpea flour, cornstarch, cumin, coriander (if using) salt and pepper until thoroughly mixed.
Add warm water and stir until batter is smooth.
Stir in onions. Let batter sit for 5 minutes.
While batter is resting, pour oil into a deep sauce pan or Dutch oven.
Heat oil over medium to medium-high heat until a small bit of batter dropped in the oil sizzles and forms bubbles around the edges. The oil should be about 2 inches deep.
Drop batter by teaspoonfuls into the hot oil. Do not add to many at a time, or the oil will cool down too much.
Let the fritters cook for around 2 minutes, then turn them over and cook for an additional 2-3 minutes or until the fritters are golden brown. (If they brown too quickly, turn down the heat. If the oil does not bubble around the edges of the fritters when you have added them, turn up the heat slightly).
Remove the cooked fritters from the oil, and place on paper towel or cloth-lined plate. Keep warm in oven while you cook the remaining batter.