The fritters with celery leaves without eggs made me think of all the times I threw the leaves away after using the celery stalk. I didn’t know what to do with them before discovering that I could recycle them to make tasty fritters. There are various recipes on the web, but I thought of making them with an egg-free batter, durum wheat semolina flour, a few tablespoons of chickpea flour, water, a pinch of baking soda, and garlic powder.
The batter for the fritters with celery leaves without eggs is simple, then you fry them, serve them, and everyone is surprised. Serve them with aperitifs, appetizers, or as an intermezzo dish; with the quantities of this recipe, you can make ten medium-sized fritters. And don’t miss the potato fritters with chickpea flour, they are also delicious.
- Difficulty: Very Easy
- Cost: Very Cheap
- Portions: 10 Pieces
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 2.1 oz celery (only the leaves)
- 5.3 oz durum wheat semolina
- 0.2 cups chickpea flour (3 tablespoons)
- 0.8 cups water
- baking soda (1 teaspoon)
- 1 teaspoon fine salt (level)
- to taste black pepper (ground)
- 1 pinch garlic powder (optional)
- as needed sunflower oil (for frying)
Preparation
Only take the celery leaves, wash them and dry them with a cloth. Coarsely chop them with a sharp knife and set them aside for the moment.
Sift the semolina and chickpea flour in a bowl. Add the baking soda, salt, ground pepper, and garlic powder. Gradually pour in the water and mix the batter with a whisk until you achieve a smooth and creamy consistency, and let it rest in the refrigerator for at least 1 hour.
Sometimes the flour requires more water, depending on its humidity; if needed, add one or two tablespoons more of water.
After the resting time, add the chopped celery leaves to the batter and incorporate them well.
The portion for one fritter is equal to a tablespoon of batter; if you want them smaller, use a coffee teaspoon.
In a non-stick pan, pour half a small glass of sunflower oil, it doesn’t need to float in the oil, and heat it.
Scoop the batter with a spoon and place it in the hot oil, lightly flattening the fritters. Fry them over medium heat until cooked and golden on both sides.
Drain them and place them on a sheet of absorbent paper to remove the excess oil and serve.
The fritters with celery leaves are good hot or cold, especially if accompanied by some tasty sauce to dip them in before enjoying.
