Indian Spinach-and-Chickpea Fritters
Recipe courtesy Young Sun Huh for Food Network Magazine
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- Recipe categories: Beans and Legumes, Vegetables, Spinach,
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Total Reviews: 5
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By psylvester25
on April 21, 2012
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This is a great recipe, but it is EXTREMELY IMPORTANT to fry them twice as per the directions. I served it with a peach chutney with great results. Yes, Peach Chutney - I bought it in a specialty store.
By reem359_12419354
Ridgewood, 70
on January 18, 2012
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I made these for my South Asian family and they were impressed! Like other reviewers, I used regular flour and pressed the fritters after turning once in the pan with tasty results. Great to serve as a meatless side dish or party appetizer with chutney or yogurt sauces. This is a keeper!
By math_mom
NJ
on April 15, 2011
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These TASTE GREAT and are so easy and reheat easily in toaster oven. Also added extra cummin seeds and cayenne and leave some of the chick peas whole. Simply fry once, and heat press down for 2nd side. Great with a corriander and yogurt sauce too.
By nicolepohl_12525413
chicago, 52
on January 06, 2010
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These were awesome. very easy to make. i tried the mix unfried first and was afraid that it would turn out terrible, but was so happy to find that these fritters were really really good. i added a little more cumin than called for, because i just like a lot of flavor.
By Cathy A.
NJ
on September 18, 2009
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These were easy and delicious. Didn't have chickpea flour so just used all-purpose. I skipped the chutney and served them with a cucumber raita.