[Sca-cooks] Chickpea fritters

[Elaine Koogler]

Sharon Gordon wrote:
> In Indian cooking there is a fritter that is
> 2 cups soaked and finely grounded rice (or use rice flour and water)
> 1 cup soaked and finely ground chick peas (or use besan flour and water)
> a pinch of asefoetida
> a little salt
>
> It's about the consitency of pancake batter and gets drizzled into hot oil
> like funnel cake.  Drain, cool, and break into sticks about cheese nib size.
>
> There's also a similar flat round bread that looks like a tortilla, but is
> crispier like a tortilla chip.  It has some spices in the batter like
> freshly ground black pepper.
>
> Sharon
> gordonse at one.net
>   
There's also this one from al-Baghdadi, via Cariadoc's Miscellany:

Barad

Serving Size  : 50    Preparation Time :0:00

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  white flour
  2 1/2              t  dried yeast + 2 t water or 1/4 c sourdough
  2 1/2           cups  honey
  2 1/2           cups  water
  5                  T  rose water
                        sesame oil (about)

Make the flour and water into a smooth batter. Mix yeast and water, wait
about 10 minutes, then add to the flour-water mixture.

Let stand 2-3 hours (12-18 hours if your are using sourdough instead of
the yeast/water mixture).

 Heat 1 c of the sesame oil to about 300° in a large frying pan. Pour the
batter through a ladle or skimmer with small holes in it, so as to form
small balls in the hot oil. Cook to a pale brown (1-3 minutes), take out,
drain on paper towel. Add more sesame oil when it gets low.

Mix rose water and honey, cook to 250°. Pay close attention-you want it
almost but not quite boiling over.

As it cools, whip it; it eventually takes a sort of whipped butter
consistency, with a light color. Mix it with the fried dough, press down
on an oiled plate, press down from above with another plate or a spatula.
Chill before serving.

It has some tendency to come out a bit oily; you may want to use paper
towels during the pressing to absorb as much of the surplus oil as
possible.

Kiri