These tasty little fritters are a perfect appetizer or accompaniment to an Indian-style dinner. I think they'd go perfectly with Baked Fish Fillets with Yogurt Topping or Chicken Tandoori Kebabs.

The spinach and chickpeas crisped up wonderfully and the fritters themselves seemed lighter than what you'd expect from something fried. The cool yogurt dipping sauce really complimented the spices, too. This was the first time I'd fried something in coconut oil and was more than happy with the results!

Indian Spinach and Chickpea Fritters

Instructions

To make the fritters:
Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and ¾ teaspoon salt in a bowl. Add ⅔ cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.

Heat about 1 ½ 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.

Instructions

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