Makes about 40 fingers

1l water

2 tsp olive oil

3/4 tsp coarse salt

280g chickpea flour

Olive oil, for frying

Pepper and salt, to serve

1 Lightly oil a 23cm square cake tin, or something similar.

2 Heat the water with the oil and salt in a saucepan, until hot but not boiling. Turn down to a low-to-medium heat, add the chickpea flour and whisk vigorously (I find an electric whisk is pretty much essential for this – unless you have biceps like Arnold Schwartzenegger). Whisk until the mixture thickens, about three minutes.

3 Switch to a wooden spoon or heatproof spatula, and continue to cook, stirring constantly, for 10 minutes until very thick and the batter holds its shape. Scrape it into the oiled pan and let it cool, which doesn’t take long – about half an hour.

4 To fry the fritters, tip the solidified mixture out onto a chopping board, and slice into fingers about 2cm thick and 10cm long. Heat a good glug of olive oil in a heavy bottomed frying pan. When the oil is good and hot, fry the fingers in batches, until they are crispy and golden brown on each side.

5 Remove from pan and drain on paper towels, sprinkling them very generously with salt and pepper, and serve immediately.

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