Chickpea Fritters With Hot Pepper Mayonnaise
photo by The Food Gays
- Ready In:
- 46mins
- Ingredients:
- 21
- Serves:
-
8
ingredients
-
Hot Pepper Mayonnaise
- 1 large egg, room temperature
- 1 teaspoon Dijon mustard
- 1 pinch salt
- 1 cup oil (sunflower, safflower, canola or soybean)
- 1 jalapeno pepper, seeded, minced
- 1 teaspoon chopped fresh cilantro
- 1 teaspoon fresh lime juice
- 1⁄2 teaspoon red wine vinegar
- 1 dash hot red pepper sauce
- 1 pinch cayenne pepper
-
Fritters
- 1 (16 ounce) can chickpeas, drained
- 1⁄2 medium onion, chopped (about 1/2 cup)
- 1⁄2 cup all-purpose flour
- 2 large eggs
- 2 garlic cloves, slivered
- 3⁄4 teaspoon hot red pepper sauce
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 3 scallions, chopped
- 1⁄3 cup chopped fresh parsley
- 1⁄4 cup vegetable oil
directions
- Make mayonnaise: Process egg, mustard, and salt in food processor or blender until mixed. With machine running, add oil in thin, steady stream and process until emulsified. Transfer mayonnaise to small bowl and stir in remaining ingredients. Refrigerate covered until ready to serve.
- Make fritters: Process chick-peas, onion, flour, eggs, garlic, red pepper sauce, salt, and pepper in food processor or blender just until slightly chunky, 5-6 pulses. Transfer to mixing bowl and stir in scallions and parsley.
- If serving fritters hot, heat oven to 250 degrees.
- Heat oil in large nonstick skillet over medium-high heat until small drop of batter makes lively sizzle. Drop batter by 1/2 tablespoonfuls into oil and flatten slightly with spatula. Fry until bottom is brown, 1-2 minutes, then turn and brown second side. Transfer fritters to paper towels to drain. Keep warm in oven or let cool to room temperature. Repeat with remaining batter.
- Serve with pepper mayonnaise.
Reviews
-
Absolutely loved these chickpea fritters. The mayo was very good and was not too "hot" despite the jalapeno. Next time I might add some cumin to the fritters to add a little more seasoning. We served these fritters with an arugala and tomato salad. Thanks for the post. Made this dish for the Chickpea Tag, May, 2011.
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Loved it! I made the mayonnaise as written, although I didn't measure anything, just kind of guesstimated amounts Lol LOVED the mayo, so hot and spicy. For the fritters I used wholemeal flour, and 3 smallish eggs instead of 2 large. i really loved these fritters, as did my youngest son (although he had his with tomato sauce lol). I will be making these again, as they would make a wonderful lunchbox filler! [Made for PRMR]
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!