Indian Spinach-and-Chickpea Fritters

Name: Indian Spinach-and-Chickpea Fritters
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 24
Cuisine: Indian, Asian
Ingredients: 0 teaspoons baking powder; 237 milliliters canned chickpeas, drained, rinsed and roughly chopped; 0 teaspoons cayenne pepper; 237 milliliters chickpea flour (available at Middle Eastern, Indian or health-food stores), or all-purpose flour; 59 milliliters cornstarch; 1 teaspoon cumin seeds; 1 Tbsp minced peeled ginger; 24 servings Kosher salt; 24 servings Mango chutney, for serving; 1 onion, finely chopped; 283 grams box frozen chopped spinach, thawed and squeezed dry; 24 servings Vegetable oil, for deep-frying

The recipe Indian Spinach-and-Chickpea Fritters is ready in approximately 35 minutes and is definitely an awesome gluten free and vegan option for lovers of Indian food. This recipe serves 24. One serving contains 211 calories, 2g of protein, and 15g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. It works well as an inexpensive side dish. Head to the store and pick up spinach, chickpeas, chickpea flour, and a few other things to make it today.

Instructions

Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl.

Ingredients you will need

Chickpea Flour

Corn Starch

Cumin Seeds

Ground Cayenne Pepper

Salt

Equipment you will use

Whisk

Bowl

Add 2/3 cup water and whisk until smooth.

Ingredients you will need

Water

Equipment you will use

Whisk

Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.

Ingredients you will need

Chickpeas

Spinach

Ginger

Onion

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Pot

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.

Equipment you will use

Slotted Spoon

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.

Ingredients you will need

Chutney

Salt

Cooking Oil

Photograph by Kate Sears

Equipment

Ingredients

Servings:

0teaspoons

baking powder 237milliliters

canned chickpeas, drained, rinsed and roughly chopped 0teaspoons

cayenne pepper 237milliliters

chickpea flour (available at Middle Eastern, Indian or health-food stores), or all-purpose flour 59milliliters

cornstarch 1teaspoon

cumin seeds 1Tbsp

minced peeled ginger 24servings

Kosher salt 24servings

Mango chutney, for serving 1

onion, finely chopped 283grams

box frozen chopped spinach, thawed and squeezed dry 24servings

Vegetable oil, for deep-frying

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Quintan Essentia Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.