CHICKPEA FRITTERS
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These chickpea fritters are crisp and lightly spiced. Serve with an easy carrot salad.

Stack of chickpea fritters with sour cream, chutney and carrot salad.

This is a delicious vegetarian meal made using mostly pantry staples and ingredients with a shelf life of at least two weeks.

A great recipe to have in your repertoire!

 

PRINT RECIPE PDF
Stack of chickpea fritters with sour cream, chutney and carrot salad.

CHICKPEA FRITTERS

Keyword: MAIN MEALS, VEGETARIAN
Difficulty: Easy
Ready In: 35 minutes
Serves: 4

These chickpea fritters are crisp and lightly spiced. Serve with an easy carrot salad. A delicious vegetarian meal that is made with long-life ingredients and pantry staples.

QUICK PRINT

Ingredients

FRITTERS

  • 400 g can chickpeas in spring water (14oz)
  • 400 g can whole corn kernels (14oz)
  • 1 shallot
  • 2 eggs
  • 1/2 cup milk (125ml)
  • 3/4 cup rice flour (90g)
  • 1 tsp baking powder
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 2-3 Tbsp rice bran oil

SALAD

  • 1/2 Tbsp cumin seeds
  • 2 large carrots
  • 1 shallot
  • 1 clove garlic
  • 2 Tbsp olive oil
  • 1 1/2 Tbsp lime juice
  • 1 Tbsp honey
  • 1/2 tsp curry powder
  • 1/4 tsp turmeric
  • 1/3 cup raisins or sultanas (53g)

TO SERVE

  • 1/2 cup lite sour cream (125ml)
  • 2-3 Tbsp chutney

Instructions

  1. MAKE FRITTERS

    Drain chickpeas and corn well. Process or mash chickpeas until roughly chopped. Dice shallot. Place chickpeas, corn and shallot in a large bowl. Whisk eggs and milk with a fork and add to bowl. Stir to combine. Add flour, baking powder, curry powder, cumin, salt and pepper and gently mix together.

  2. Preheat oven to 100ºC (210ºF) fan bake and place a rack over an oven tray.

  3. Heat a large frying pan on medium. Add cumin seeds for salad and toast for about 30 seconds. Remove onto a plate to cool.

  4. Return frying pan to heat and add 1 1/2 tablespoons oil. Dollop large spoonfuls of mixture into the frying pan and cook for 2 minutes each side, until golden brown. Don't press down on the fritters while they’re cooking (they’ll stay lighter and fluffier if you don’t). Place fritters on rack in oven to keep warm while you cook the remaining mixture (add more oil as required).

  5. MAKE SALAD

    While fritters cook, grate carrots, finely dice shallot and crush garlic. Place in a large bowl. Whisk together oil, lime juice, honey, curry powder and turmeric. Add to carrot mixture together with raisins/ sultanas and cumin seeds and toss to combine. Season to taste with salt and pepper.

  6. SERVE

    Serve fritters with carrot salad. Add a generous dollop of sour cream on top, together with a dollop of chutney.

Recipe Notes

WINE MATCH: A Gewürztraminer.
GLUTEN-FREE OPTION: Make sure baking powder and chutney are gluten-free.
INGREDIENT SWAPS / NOTES: If you don’t have rice flour, plain flour can be used instead - the fritters just won’t be quite as light. This is a very orange meal! If you have some fresh parsley on hand, this is a nice way to add a pop of colour.
STORING AND REHEATING: Store fritters, salad and serving ingredients separately. Fritters can be reheated in the frying pan with a little oil to keep them crisp, or in the microwave. Add sour cream and chutney just before serving.

 

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