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LEARN HOW TO MAKE A SUPER CRISPY CHICKPEA FRITTERS RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! This recipe is definitely a real treat! It's crispy, hearty, savoury, and full of amazing flavours. Join me in this episode and learn how to make an extraordinary super crispy chickpea fritters recipe today!
FRITTERS INGREDIENTS:
2 medium potatoes
400ml canned chickpeas
1 onion
3 pieces garlic
1 tbsp + 2 cups avocado oil
2 tsp potato starch
1 1/2 tsp cumin
1 1/2 tsp sweet paprika
1 1/2 tsp smoked paprika
1 tsp cayenne pepper
1 tsp salt
handful of chopped cilantro
1 3/4 cups all purpose flour (more as needed)
1/2 cup plantbased milk (more as needed)
FRITTERS DIRECTIONS:
1. Peel the potatoes and chop into cubes. Transfer to a stock pot and add enough water to cover the potatoes. Boil until fork tender (always keep an eye on boiling potatoes as it can boil over)
2. Rinse and drain the canned chickpeas. Then, mash with a fork and set aside. Finely chop the onion and garlic
3. Strain out the potatoes and transfer to a large mixing bowl
4. Heat up a frying pan to medium heat. Add 1 tbsp avocado oil followed by the onions and sauté for 5-6min. In the meantime, add the potato starch to the potatoes and mash
5. Add the garlic to the pan and sauté for another couple of minutes. Then, add the cumin, sweet paprika, smoked paprika, cayenne pepper, and salt. Give the pan a stir and cook for about a minute. Transfer to the mashed potatoes. Then, add the mashed chickpeas and a handful of chopped cilantro
6. Use your hands to mix together, then create the fritters by shaping them into pucks (about 1/3 cup worth of potato). Repeat until you run out of potato
7. Set up a dry and wet station for breading the fritters by starting with 1 cup of flour in one bowl and 3/4 cups flour in the other. Whisk the plantbased milk into the 3/4 cups of flour
8. Begin by rolling the fritters in the dry station, then in the wet station, and back to the dry station again. Repeat with the rest of the fritters
9. To fry the fritters, add 2 cups of avocado oil to a frying pan and heat up on medium heat for a few minutes. The oil will be ready for frying if you insert and bamboo chopstick and see fast moving bubbles. Very carefully place in the fritters (fry in two batches). Let them fry for a couple of minutes, then carefully turn them over and fry for another couple of minutes (watch for a nice golden brown colour. Repeat with the second batch
10. Let the fritters rest on a cooling rack and make the dipping sauce
DIPPING SAUCE INGREDIENTS:
1/4 cup tahini
1/2 cup coconut yoghurt
pinch of salt
squeeze of lemon juice
small bunch fresh dill
DIPPING SAUCE DIRECTIONS:
1. In a mixing bowl, combine together the tahini, coconut yoghurt, pinch of salt, a squeeze of lemon juice, and a small bunch of chopped fresh dill
2. Plate the dip and garnish with some more fresh dill
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and UKposts chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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