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

When I saw this recipe for Chickpea Flour Fritters with a Creamy Filling of Ricotta, Sun-Dried Tomatoes and Olives at Lucullian's lovely blog, I immediately decided to try them as 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.

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 Filling

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).

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

12 comments:

Fenris Badwulf said...

Now fritters! I fell asleep after I gorged on your mushroom bougignon! Unfair!

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!