Chick pea fritters with green beans, anchovy and garlic

By: Frank Bordoni

Printer friendly version

This recipe is classed as easy

Be the first to
rate this recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star

Rate & comment
Prep time:
20 mins
Cook time:
1 hr
Serves:
4-6

Frank Bordoni's tasteful fritters, known as 'panisse' in Italy, are often served as street food by roadside vendors

Ingredients

For the fritters

  • 300g chickpea or gram flour
  • 1 litre warm water
  • 2 tbsp chopped Italian Parsley
  • vegetable or sunflower oil, for deep frying
  • freshly ground sea salt and black pepper

For the beans

Conversion Calculator
Close

Conversion calculator


Go

Result: 00.00

Method

1. Put the chickpea flour in a pan and gradually add the water stirring or whisking all the time to avoid any lumps.

2. Add the parsley and season to taste. Cook over a medium heat, stirring, until the mixture becomes very thick and begins to come away from the pan - this takes quite a while, about 30 minutes.

3. Spread the mixture out onto an oiled work surface or tray to a thickness of about 2cm thick. When cool, cut into rectangles or finger like slices.

4. Heat a deep-fat fryer, half-filled with oil, over a medium heat. Fry the fritters until crisp and golden. Drain on kitchen paper and keep warm while you cook the beans.

5. Blanch the beans in boiling salted water for 1-2 minutes - they should still be crisp. Drain and set aside. In a frying pan, heat the oil, add the garlic and fry until golden. Add the beans and chopped anchovies and toss well together. Season and sharpen with lemon juice.

6. Serve the beans with the crisp-fried fritters.

Comments & Ratings

You need to be logged in to comment or rate this recipe

Register

Password reminder?
Resend activation