Chickpea Fritters With Hot Pepper Mayonnaise

"From "Carribbean Carnival", Good Food Magazine, February 1987. These fritters can be served hot or at room temperature. A lighter oil will have a more neutral taste. Peanut oil or extra-virgin olive oil might overpower the mayonnaise."
 
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photo by The Food Gays photo by The Food Gays
photo by The Food Gays
photo by The Food Gays photo by The Food Gays
photo by The Food Gays photo by The Food Gays
photo by DailyInspiration photo by DailyInspiration
photo by Sara 76 photo by Sara 76
Ready In:
46mins
Ingredients:
21
Serves:
8
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ingredients

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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.

Questions & Replies

  1. Can the chickpea fritters be made in an air fryer?
     
  2. Could you possibly bake the chickpea fritters instead of fry?
     
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Reviews

  1. 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.
     
  2. DD and I really enjoyed these little fritters for dinner last night. The mayo sauce was a nice embellishment. I was afraid they might be too spicy for our tastes but they were fine. Made for Soup-A-Stars ZWT9
     
  3. This is a nice, simple appetizer with good interesting flavors. It could be doubled easily. The prepared mayonnaise can have a second life in sandwiches as well.
     
  4. 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]
     
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RECIPE SUBMITTED BY

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!!
 
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