Chickpea and Rice Fritters
These were originally conceived of as a possible "tryout" food for the sort-of job interviews with a local restauranteur that I've been undertaking (Don't ask, I don't even know what's going on.) My mission has been to use rice in an interesting way with an Asian and/or Lowcountry leaning. These fritters are VERY Indian in flavor and a bit too heavy for the concept, as I get the impression they are leaning towards more Thai and Japanese flavors. I love these though, they turned out beautifully and feature my favorite spice blend: Garam Masala. Garam Masala blends vary from brand to brand but they all have undertones of cinnamon. Cinnamon is severely underused in cooking in my opinion. Most people think sweet when cinnamon comes to mind but it lends a lovely, earthy spice to many foods, especially meats. In these fritters, the Garam Masala is combined with turmeric to give it a deep yellow color. They are fantastic with mango chutney but I have been eating them with Momma Bev's homemade fig preserves. It's Indian/Southern Fusion!
These were originally conceived of as a possible "tryout" food for the sort-of job interviews with a local restauranteur that I've been undertaking (Don't ask, I don't even know what's going on.) My mission has been to use rice in an interesting way with an Asian and/or Lowcountry leaning. These fritters are VERY Indian in flavor and a bit too heavy for the concept, as I get the impression they are leaning towards more Thai and Japanese flavors. I love these though, they turned out beautifully and feature my favorite spice blend: Garam Masala. Garam Masala blends vary from brand to brand but they all have undertones of cinnamon. Cinnamon is severely underused in cooking in my opinion. Most people think sweet when cinnamon comes to mind but it lends a lovely, earthy spice to many foods, especially meats. In these fritters, the Garam Masala is combined with turmeric to give it a deep yellow color. They are fantastic with mango chutney but I have been eating them with Momma Bev's homemade fig preserves. It's Indian/Southern Fusion!
Recipe
Ingredients:
1/2 cup chickpeas, cooked
1/2 cup cooked rice
1/2 yellow onion, chopped
1 egg
4 Tbl rice flour (can use all-purpose)
1 Tbl Garam Masala
1/2 tsp dried cumin seeds, ground
1/2 tsp turmeric
1/2 tsp dried coriander, ground
2 Tbl cilantro, chopped
2 Tbl heavy cream (can substitute milk)
1 tsp Sriracha (can substitute any hot sauce - but Sriracha is best)
1 tsp lime juice
1 tsp garlic puree (use a microplane)
1 tsp ginger puree (ditto)
2 tsp Tahini *optional
1 tsp salt
Directions
1. Saute the onion in 1 Tbl butter until soft and just beginning to brown, set aside.
2. Mash the chickpeas in a bowl with a potato masher. You don't want it smooth, you just want to break up the whole peas.
3. Add in the rest of the ingredients, including onion, and stir until combined.
4. Heat 2 Tbl canola oil with 2 Tbl butter in a large skillet over medium-high heat.
5. Drop 1 large spoonful of the chickpea mixture into the pan, making roughly 2 inch circles.
6. Fry on each side until browned and crispy, about 2 minutes.
7. Drain on paper towels. Serve hot with mango chutney. If you know Momma Bev, ask her for some fig jam.
Tips
Buy these spices at your local Indian or Asian store. They usually come in bulk and are MUCH cheaper than the grocery store. Here in Charleston, Nelli Grocery in West Ashley has a terrific Indian selection. Also, we buy a garlic/ginger mixed puree there that makes things like this very easy.
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