Chickpea Flour Fritters with a Creamy Ricotta, Sun-Dried Tomato and Olive Filling

Chickpea Flour Fritters with a Creamy Ricotta, Sun-Dried Tomato and Olive Filling

When I saw this recipe for these chickpea flour fritters with a creamy filling of ricotta, sun-dried tomatoes and olives at Ilva's lovely blog, I immediately decided to try them … I never can resist olive, sun-dried tomato pairings, especially when there is cheese thrown into the mix!

In fact, I made them twice, as the photos didn't turn out the first time and it took little to persuade me to make them again. The crispy little fritters make for a delightful meal and my sweetie said it was almost like eating a savory dessert for dinner. The possibilities for toppings and fillings are endless, and I'm thinking of trying them with goat cheese next time, or a creamy mushroom filling. I should also note this recipe is gluten-free, so consider this as an alternative to traditional flour-based fried savories.

Chickpea Flour Fritters with a Creamy Ricotta, Sun-Dried Tomato and Olive Filling

Chickpea Flour Fritters with a Creamy Ricotta, Sun-Dried Tomato and Olive FillingChickpea Flour Fritters with a Creamy Ricotta, Sun-Dried Tomato and Olive Filling
Recipe by
From Ilva Beretta
Published on February 16, 2009

Thin crispy golden-fried chickpea flour fritters layered with a luscious ricotta cheese, sun-dried tomato and olive filling

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Fritters:
  • 1 cup chickpea flour (besan), sifted
  • 1 cup water
  • 1/2 teaspoon paprika
  • fresh cracked black pepper
  • pinch of sea salt
  • 3 teaspoons olive oil
Filling:
  • 6 sun-dried tomatoes
  • 2/3 cup ricotta cheese
  • 1/3 cup black olives, finely chopped
  • pinch of sea salt
Instructions:
  • In a medium bowl, whisk together the chickpea flour, water, paprika, black pepper and salt. Let the batter sit for a few hours at room temperature.

  • Soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and finely chop.

  • In a small bowl, combine the sun-dried tomatoes with the remaining filling ingredients.

  • Heat the olive oil in a small non-stick frying pan over medium heat. When hot, pour in 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 a layer of the filling onto a fritter. Top with another fritter, and repeat the layering with the remaining fritters and filling.

Makes 2 to 3 main servings (about 10 fritters)

Chickpea Flour Fritters with a Creamy Ricotta, Sun-Dried Tomato and Olive Filling

More fried savory recipes you might enjoy:
Rice Flour Pancakes
Chickpea Flour Pancakes with Crushed Peas and Cilantro
Savory Rice and Urad Dal Pancakes

11 comments:

DK said...

The filling is calling out for me. I am so trying out this! thanks for the recipe Lisa

Ivy said...

Another recipe to be bookmarked. They sound delicious. Check my last post which was from a bookmarked recipe of yours.

maninas said...

Stunning! I'm so trying this.

Alka said...

This is sooooooo inviting-ly tempting,but just one silly question?How to eat this stack of yummy fritters?cant bite into it straightaway, can i?

Lisa said...

Alka, I separated the stack before serving.

Kevin said...

That looks really tasty! Nice tower!

Bellini Valli said...

I need to make some chickpea fritters this weekend for a blogging event I am attending so I will keep this in mind for what we don't eat in one sitting:D

Sara said...

wonderful! it looks so tempting. i want to make this soon!

Kate said...

this recipe worked great with 100% whole grain sprouted spelt flour from Shiloh Farms too. Bean flours, like chickpea are hard for me to digest, but sprouted flour digests as a vegetable and my body loves it!

Soma said...

This is an awesome recipe.. like tiny stovetop Farinatas!! Love the layering.

Trisha said...

Lisa,
These look fantastic! I'm looking for more recipes to use chickpea flour. Sun-dried tomatoes & olives -- yes! And I'd say go for the goat cheese & the mushrooms, at the same time!