Not only are chickpeas delicious when cooked, but they make a great flour for savory applications--like these fritters. I first came up with this recipe for a family dinner, with multiple vegetarians and a gluten-free guest, and the fritters were gobbled up within minutes (even the omnivores loved them). These are eggier and more delicate than the traditional wheat-flour-bound fritter, and the vegetables get wonderfully crisp around the edges. Make sure to use plenty of black pepper--it's the only spice here, so it matters.
These can be made to order as appetizers, or kept warm in a low oven and serve as a side dish. And the recipe scales up or down ridiculously easily. —ieatthepeach
About 30 small fritters
medium zucchini, coarsely grated
medium carrots, coarsely grated
scallions (about 6), thinly sliced on a diagonal
Salt to taste
cup chickpea flour (available at Indian markets)
freshly ground black pepper, or to taste
Peanut, vegetable, or canola oil for pan-frying
In This Recipe
Place a colander or fine mesh strainer in the sink. Add zucchini, carrots, scallions, and a large pinch of salt, and toss to combine. Let the vegetables drain in the sink for 30 minutes, then squeeze dry with a kitchen towel or paper towels.
Transfer the drained vegetables to a large mixing bowl. Add chickpea flour, eggs, and black pepper. Mix until thoroughly combined.
In a large heavy skillet, heat a thin layer of oil over medium-high heat, until very hot. Working in batches, form the batter into thin pancakes about the size of your palm, squeezing out excess moisture as you go. Fry the pancakes for 1-2 minutes per side, or until they're golden and crisp on both sides. As the fritters finish cooking, transfer them to a paper towel-lined platter or baking sheet, and sprinkle them lightly with salt on both sides. Let the fritters drain on the paper towels while you finish the rest of the batch.
To keep the finished fritters warm while the rest cook, heat your oven to its lowest setting--mine is 200 degrees. As the fritters come out of the oven, lay them on a parchment-lined baking sheet and keep the sheet in the oven while you cook.