Fried chickpea flour fritters, crispy on the outside and melt-in-the-mouth inside. The traditional Provençal recipe, simple and flavorful.
Ingredients
- 120 g chickpea flour
- 360 ml water
- 2 tbsp extra-virgin olive oil
- 3 g fine salt
- to taste ground black pepper
- 1 l frying oil (sunflower or peanut)
Method
- In a mixing bowl, combine the chickpea flour and salt. Gradually add the water while whisking vigorously to avoid lumps. The batter should be smooth and uniform.
- Pour the batter into a saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it thickens and pulls away from the sides (about 10-15 minutes). It should form a dense mass.
- Lightly oil a baking sheet or a rectangular pan with a little olive oil. Pour in the hot batter and smooth the surface with a spatula. Let cool completely at room temperature (about 30 minutes) until the dough is firm.
- Turn the cooled dough out onto a cutting board. Cut it into sticks about 2 cm thick and 5-7 cm long.
- Heat the frying oil in a large skillet or deep saucepan to 180°C (test with a piece of dough, which should immediately rise to the surface sizzling).
- Fry the sticks in small batches for 2-3 minutes, turning them once, until deeply golden brown and crispy. Do not overcrowd the pan.
- Drain on paper towels. Sprinkle with ground black pepper and serve immediately, piping hot.
Nutrition
Per serving
- Energy
- 383.9 kcal
- Protein
- 5.2 g
- Carbohydrate
- 12.64 g
- Fat
- 35.51 g
- Fibre
- 4.75 g
- Calcium
- 32.99 mg
- Iron
- 3.18 mg
- Magnesium
- 101.52 mg