This one goes to Bookmarked Recipes, a weekly food event started by Ruth focusing on recipes inspired from other sources.
Chickpea Fritters with a Creamy Ricotta, Sun-Dried Tomato and Olive FillingMore fried savory recipes you might enjoy:
For the Fritters:
1 cup of chickpea flour, sifted
1 cup of water
1/2 teaspoon of paprika
freshly cracked black pepper
a pinch of sea salt
olive oil for frying
For the Filling:
2/3 cup of ricotta cheese
6 sun-dried tomatoes, soaked in hot water for 20 minutes, drained, and finely chopped
1/3 cup of black olives, finely chopped
dash of sea salt
In a medium bowl, whisk together the chickpea flour, water, black pepper, salt and paprika. Let the mixture sit for a few hours.
In another bowl, combine the ingredients for the filling.
Heat a few teaspoons of olive oil in a small non-stick frying pan over medium heat. When hot, pour in roughly 1/4 cup of the batter. Cook until the fritter is browned and crispy, flip and cook for a few minutes more. Repeat until the batter is gone, adding more oil as necessary. Drain the cooked fritters on paper towels.
To serve, spoon some of the filling onto a fritter. Top with another fritter, and spoon more filling on. Top with another fritter. Repeat the process with the remaining fritters.
Yields 2 - 3 servings (roughly 10 fritters).
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