Potato fritters with chickpea flour are tasty and easy to make with chickpea batter that suits any kind of vegetable. In this recipe we’ll use it with potatoes and onions but you can create other combinations such as mushrooms, zucchini, carrots, pumpkin, or leeks. Also try the fritters with celery leaves and batter made with chickpea flour.
Spices and herbs can also vary according to your taste and the vegetables you use. In these potato fritters with chickpea flour we’ll use parsley, garlic powder and freshly ground black pepper. You can serve them as an appetizer, as a vegetarian or vegan main course, and they are great on their own or accompanied by a delicious yogurt sauce.
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- potatoes (1 large or 2 small (about 7 oz / 200 g))
- 1 onion
- 1 bunch chopped parsley
- 1.5 tsp garlic powder
- to taste black pepper (ground)
- to taste sunflower oil (for frying)
- 1 1/6 cups chickpea flour (about 140 g (5 oz))
- 1/2 cup all-purpose flour (about 60 g (2 oz))
- 3/4 cup water (about 180 g (6 oz))
- 1 tsp fine salt
- 1 tsp turmeric powder
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Preparation
Prepare the batter by placing the chickpea flour, the all-purpose flour, the salt, the turmeric and the water in a bowl.
Mix the ingredients well until you obtain a smooth, lump-free batter, then let it rest in the refrigerator for at least 30 minutes.
Using a coarse grater grate the potato or potatoes, you need about 200 grams, and grate the onion as well. Then chop the fresh parsley and grind the black pepper.
After the batter has rested, add the grated vegetables to it, add the garlic powder and salt to taste. Mix the mixture well.
In a wide skillet add a little oil and let it heat. The fritters should not float in the oil; just a little oil is enough.
Take a tablespoon of batter and place the fritter in the pan. When it is golden, flip it and finish cooking on the other side.
When both sides are golden, drain the fritters from the oil and place them on a sheet of absorbent paper to remove excess oil.
Serve the fritters hot or cold, on their own or accompanied by a sauce of your choice.
