Chickpea Fritters and Carrot and Spinach Fritters
Ingredients
- Ingredients
- 200 grams dried chickpeas
- 1 egg
- 50 grams Pastry flour
- salt
- freshly ground peppers
- Caraway
- chili peppers
- finely chopped garlic cloves
- 4 Tbsps Sesame seeds
- butter (for cooking)
- Canola oil (for cooking)
- 150 milliliters milk
- 2 eggs
- 250 grams Pastry flour
- 1 tsp Baking powder
- 50 grams Spinach
- 2 carrots
- salt
- freshly ground peppers
- butter (for cooking)
- Canola oil (for cooking)
Preparation steps
For the chickpea fritters: Soak the chickpeas overnight in water. The following day, cook the chickpeas in water until softened. Drain then mash finely.
Mix the egg and flour together and season with salt, pepper, garlic, caraway and chili powder. Shapes into walnut-sized balls then coat in sesame seeds.
Heat 50 ml (approximately 1/4 cup) oil and 2 tablespoons butter and fry the chickpea fritters until golden brown on all sides. Drain on paper towels.
For the carrot and spinach fritters: Whisk the milk, eggs, flour and baking powder until smooth. Trim the spinach, rinse, spin dry then chop coarsely. Peel the carrots and coarsely grate.
Add the spinach and carrots to the batter and season with salt and pepper. Heat 2 tablespoons oil and 1 tablespoon butter in a pan, add 1-2 tablespoonfuls of batter to the pan, flatten slightly and cook until golden brown on both sides. Serve with spicy tomato sauce, if desired.
