Sunday, March 17, 2013


Deb Perelman of smittenkitchen makes everything into fritters because its how she can get her toddler to secretly eat vegetables.  I make everything into fritters because mashing stuff together and then frying it is cathartic and delicious.  It is a fantastic process even when you cut your thumb on a can opener while doing it and bleed out in your kitchen, which is mostly almost what happened to me.  Bandages and fried stuff, splattering oil everywhere and dancing in my socks.  Regular.

Cornmeal Chickpea Carrot Fritters
makes one dozen

16 oz (one can) chickpeas, drained and rinsed
3/4 cup cornmeal
1 egg
3/4 cup thinly shredded carrots
1/4 cup shredded parmesan
Salt and pepper
Oil for frying

A food processor would work, but so does the back of a large wooden spoon.  Mash, assemble patties, heat oil, fry a few minutes per side until golden brown.  Drain on paper towels, pat dry.  Add whatever you like to change up the flavor profile, or make like me and dip.


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