[Sca-cooks] Chickpea fritters

[lilinah at earthlink.net]

Gianotta <christianetrue at earthlink.net> wrote:
>I have a recipe for a dessert fritter made in one Sicilian town for 
>St. Joseph's Day on March 19 (apparently legumes feature very highly 
>in these St. Joseph's Day menus). Boiled and mashed chickpeas are 
>mixed with sugar, almonds, bits of candied citron, and currants 
>(sometimes bits of bittersweet chocolate are added), enfolded in 
>dough, deep fried, and then sprinkled with cinnamon and sugar.
>
>Wondering if there is an antecedent in Middle Eastern/North African, 
>Greek/Mediterranean, or Spanish cooking for these fritters. Since 
>the town is in the Western part of the island near Palermo, the 
>traditionally "Arab" side of the island, I'm wondering if there is a 
>connection. The chickpea filling seems unusual.

Sorry, i answered this - sort of. What i forgot to say is... please 
share the recipe. It sounds intriguing.

Urtatim / Anahita