Indian Spinach-and-Chickpea Fritters

• 1 cup chickpea flour (available at Middle Eastern, Indian or health-food stores), or all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon baking powder
• 1 teaspoon cumin seeds
• 1/4 teaspoon cayenne pepper
• Kosher salt
• 1/2 onion, finely chopped
• 1 cup canned chickpeas, drained, rinsed and roughly chopped
• 1 10 -ounce box frozen chopped spinach, thawed and squeezed dry
• 1 tablespoon minced peeled ginger
• Vegetable oil, for deep-frying
• Mango chutney, for serving

1. Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl.
2. Add 2/3 cup water and whisk until smooth.
3. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.
4. Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees.
5. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan).
6. Cook until lightly golden, about 2 minutes, turning as needed.
7. Transfer with a slotted spoon to a paper-towel-lined plate.
8. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick.
9. Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute.
10. Season with salt and serve with chutney.
11. Photograph by Kate Sears

chickpea flour, cornstarch, baking powder, cumin seeds, cayenne pepper, kosher salt, onion, chickpeas, peeled ginger, vegetable oil, mango

Taken from www.foodnetwork.com/recipes/young-suns-indian-spinach-and-chickpea-fritters-recipe.html (may not work)