Indian Spinach and Chickpea Fritters

Indian Spinach and Chickpea Fritters

Ingredients:

For the fritters:
1 cup chickpea flour (available at Middle Eastern, Indian or health-food stores), or all-purpose flour
3 T cornstarch
1/4 teaspoon baking powder
1 teaspoon cumin seeds
1/4 teaspoon cayenne pepper
Kosher salt
1/2 cup finely chopped onion
1 cup canned chickpeas (garbanzo beans), drained, rinsed and roughly chopped
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 tablespoon minced peeled ginger
Oil, for deep-frying (coconut works very well)

For the dipping sauce:
1 cup plain yogurt (not non-fat, if possible)
2 tablespoons freshly squeezed lemon juice
1 garlic clove, minced or pressed
1/2 teaspoon fresh ginger, minced or grated
1/4 teaspoon cumin
generous pinch of salt (to taste)

Directions:

To make the fritters:
Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.

Heat about 1 1/2 inches of oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Press carefully to flatten them out if they're too rounded. Cook until golden, about 4 minutes, turning as needed. Transfer with a slotted spoon to a paper-towel-lined plate.

To make the dipping sauce:
Combine all in a small bowl. Cover and chill for about 3o minutes before serving, for best flavor. Can be made a couple of days in advance.

Season with salt and serve with Spiced Yogurt Dipping Sauce. Makes about 15-20 fritters.

Nat's Notes:
1. Original recipe created by Chef Young Sun Huh for FN Magazine.

adapted from Food Network Magazine, October 2010