SPINACH AND PEA FRITTERS
As a vegetable-forward weeknight meal, these spinach fritters have it all: sweet peas, gooey cheese and crispy bits. Made from thawed, frozen peas and spinach, the work is minimal. If you'd like to use fresh peas and spinach, you'll need to quickly blanch and drain them first. Fresh mozzarella adds a pleasant creaminess, but goat cheese or feta would work, too. Serve these over quinoa or rice, or top with a poached or fried egg for brunch.
Provided by Samantha Seneviratne
Categories brunch, dinner, lunch, finger foods, vegetables, appetizer, main course, side dish
Time 25m
Yield 4 servings (about 12 fritters)
Number Of Ingredients 13
Steps:
- Squeeze the excess water out of the spinach and set aside. (You should have about 1 cup of prepped spinach.) Line a plate with paper towels.
- In a large bowl, beat together the eggs, garlic, 3/4 teaspoon salt and the red-pepper flakes. Fold in the peas and reserved spinach, being sure to break up the spinach to help it distribute evenly. Add the flour, cheese, herbs, lemon zest and baking powder, and fold to combine evenly.
- In a large nonstick skillet, heat 1/4 cup oil over medium-high. Add 4 (1/4-cup) scoops of the fritter mixture into the hot oil and press them down into 1/4-inch-thick patties. Fry until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the prepared plate to drain; season with salt.
- Repeat with the remaining vegetable mixture and oil as necessary. Garnish fritters with additional herbs and serve with yogurt.
CHICKPEA FRITTERS WITH COURGETTE SALAD
Mix up a pancake-style batter to make little griddle cakes with storecupboard ingredients, then serve with a contrasting green salad
Provided by Lucy Netherton
Categories Dinner, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Blitz half the can of chickpeas in a food processor until smooth. With the motor running, add the eggs and milk, then sift in the flour and baking powder. Process until you have a lump-free batter. Fold in the whole chickpeas and chopped spring onions. Season and add half the harissa.
- Heat half the oil and fry the courgettes in batches until golden; keep warm in a low oven. Heat a little more oil and cook 2 tbsp-portions of the fritter mix in batches for a couple of mins, until you see bubbles appear, then flip over and cook the other side until golden. Keep warm with the courgettes.
- Toss together the courgettes, feta, mint and sliced spring onions. Divide between 4 plates and top each with 2 fritters and a dollop of yogurt swirled with the remaining harissa.
Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 2.8 milligram of sodium
SPINACH & CHICKPEA CURRY
A low-fat, low-calorie Indian vegan one-pot that's full of delicious sunshine flavours and hot spice
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
- Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.
Nutrition Facts : Calories 203 calories, Fat 4 grams fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium
CHICKPEA & SPINACH FRITTERS WITH LEMON RAISIN BASMATI RICE & SPICED CILANTRO YOGURT SAUCE
It's hard NOT to love any ingredient when it's fritter-fied, aka covered in batter and cooked until perfectly golden. This version, inspired by the most delicious Indian flavors, stars chickpeas, which we mash, then coat in a light tempura batter with curry and garam masala spices, spinach, and aromatics. They're shallow-fried pancake-style until crispy, then paired with some of our favorite cuisine accompaniments: fluffy lemony raisin basmati rice and spiced cilantro yogurt sauce. Now comes the most challenging part of the meal: stacking a little bit of everything on your fork at once to create the perfect bite!
Provided by HelloFresh
Categories main course
Time 45m
Number Of Ingredients 19
Steps:
- • Wash and dry all produce. • Zest and quarter lemon. Finely chop cilantro. Halve, peel, and finely dice onion. Peel and mince or grate garlic and ginger. Roughly chop spinach. Drain and rinse chickpeas. • In a small bowl, combine yogurt, sour cream, a squeeze of lemon juice, a pinch of garam masala (you'll use more later), a pinch of cilantro, and lemon zest to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
- • Melt 1 TBSP butter in a small pot over medium-high heat. (For 4 servings, melt 2 TBSP butter in a medium pot.) Add half the onion, half the garlic, half the ginger, and a big pinch of salt. Cook, stirring, until softened, 2-3 minutes. • Add rice and raisins; stir to coat. • Stir in ¾ cup water (1½ cups for 4) and another big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
- • Meanwhile, heat a drizzle of oil in a large, preferably heavy-bottomed, pan over medium-high heat. Add spinach, remaining onion, remaining garlic, and remaining ginger. Cook until slightly softened, 2-3 minutes. • Add curry powder, remaining garam masala, and a pinch of salt; cook until fragrant, 30 seconds. • Turn off heat; remove from pan. Wash out pan.
- • Place chickpeas in a large bowl. Mash with a potato masher or fork until almost smooth. (TIP: It's OK if there are still some larger pieces.) Stir in spinach and aromatics, tempura mix, remaining cilantro, ½ tsp sugar (1 tsp for 4 servings), and 1⁄3 cup water (2⁄3 cup for 4) until thoroughly combined. Season with salt (we used ¾ tsp) and pepper. (For 4, use 1½ tsp salt.) TIP: Batter should be thick but not dry. Add more water 1 TBSP at a time as needed.
- • Heat a drizzle of oil in pan used for aromatics over medium-high heat. Once pan is hot, carefully add ¼-cup scoops of chickpea batter, gently pressing to flatten. Cook until golden brown and crisp, 3-4 minutes per side. TIP: You may need to work in batches, adding another drizzle of oil before each batch. • Transfer to a paper-towel-lined plate.
- • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and remaining lemon zest to taste. Season with salt and pepper to taste. • Divide rice between plates and top with chickpea and spinach fritters. Drizzle with spiced cilantro yogurt sauce. Serve with remaining lemon wedges on the side.
Nutrition Facts : Calories 890 kcal, Fat 27 g, SaturatedFat 10 g, Carbohydrate 140 g, Sugar 23 g, Protein 23 g, Fiber 13 g, Cholesterol 40 mg, Sodium 2040 mg
INDIAN SPINACH-AND-CHICKPEA FRITTERS
Steps:
- Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.
- Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Cook until lightly golden, about 2 minutes, turning as needed. Transfer with a slotted spoon to a paper-towel-lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick.
- Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute. Season with salt and serve with chutney.
CHICKPEA FRITTERS
These vegetarian chickpea fritters have a crispy exterior with a light and fluffy center flavored with fresh chopped herbs. The feta-yogurt dip adds a cooling, creamy brightness. The easy-to-prepare fritter mixture and dip can be made a few hours ahead, leaving only the frying to the last minute if needed. The air-fryer alternative cuts back on oil while still delivering a crispy fritter.
Provided by Marianne Williams
Categories Healthy Chickpea Recipes
Time 30m
Number Of Ingredients 15
Steps:
- Combine yogurt, feta, lemon juice, honey and 1 teaspoon each dill, chives and garlic in a medium bowl; stir until blended. Refrigerate until ready to serve.
- Place chickpeas in a large bowl and mash with the back of a fork or a potato masher until almost smooth but some chunks remain. Add chickpea flour, tahini, cumin, coriander, egg, salt and the remaining 2 teaspoons each dill and chives and 1 teaspoon garlic; stir until combined.
- Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Working with half of the chickpea mixture at a time, scoop even tablespoonfuls into the hot skillet; use the back of a spoon dipped in water to press down slightly to flatten into about 2-inch-diameter cakes. Cook, turning once, until golden brown on both sides, about 1 to 2 minutes per side. Transfer to a paper-towel-lined plate. Repeat with the remaining oil and chickpea mixture. Serve with the yogurt-feta dip; garnish with dill and chives, if desired.
Nutrition Facts : Calories 223 calories, Carbohydrate 19 g, Cholesterol 39 mg, Fat 12 g, Fiber 4 g, Protein 10 g, SaturatedFat 2 g, Sodium 289 mg, Sugar 3 g
SPINACH AND CHICKPEA FRITTERS
This recipe by Young Sun Huh was posted in the Food Network Magazine. I contains chickpea flour available at Middle Eastern, Indian or health-food stores. or you can just use all purpose flour. Great served with Mango chutney.
Provided by Pat Duran
Categories Other Appetizers
Time 35m
Number Of Ingredients 13
Steps:
- 1. Whisk the first 6 ingredients together in a bowl. Add water and whisk until smooth. Add the next 4 ingredients to the batter and mix to combine- breaking up the spinach.
- 2. Heat 2 inches of oil in a deep heavy-bottomed pot until a thermometer reaches 325^. Working in batches, drop heaping Tablespoonfuls of batter into the oil- do not crowd. Cook until lightly golden, about 2 minutes, turning as needed.
- 3. Transfer with a slotted spoon to a paper-towel lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick. Return the flat fritter to the hot oil and fry until crisp and golden brown, about 1 minute. Season with salt and serve with chutney.
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SPINACH AND CHICKPEA FRITTERS RECIPE: HOW TO MAKE SPINACH ...
From recipes.timesofindia.com
4/5 (1)Total Time 35 minsCategory AppetizersCalories 884 per serving
- To prepare this snack recipe, add the boiled chickpeas in a grinder jar and grind them to form a coarse paste. Next, in a pan, add spinach leaves and boil over medium flame for about 8-10 minutes. Simultaneously chop the onions finely and mince the ginger. Once boiled, drain the water from the leaves and mix with the coarse chickpea paste.
- Now, add gram flour, corn starch, baking powder, red chili powder and salt as per your taste to the mixture. Later, add the finely chopped onions, crushed ginger and mix all the ingredients well. Add a little water to get a dough like consistency. Form equal small sized balls from the mixture and flatten these between your palms.
- Now, place a deep-bottomed pan over medium flame and add refined oil to it. Let it heat up and then, one by one, fry the spinach and chickpea fritters until they turn crisp and golden brown on both sides. Once done, transfer these onto a plate lined with absorbent sheet to soak up the excess oil. To serve, place these on a platter and garnish with coriander leaves and enjoy them with a dip of your choice.
SPINACH AND CHICKPEA SPOON FRITTERS FROM WHOLE PROTEIN ...
From ohmyveggies.com
5/5 (1)Total Time 30 minsCategory Appetizer, Side Dish, SnackCalories 145 per serving
- Put the flour, cornstarch, baking powder, cumin, coriander, salt, and ground pepper in the bowl of a food processor and pulse several times. Add the water and process until combined. Add the onion and Fresno pepper and pulse several times until combined. Next, add the chickpeas, spinach, and cilantro and pulse again until incorporated into the batter, but be careful not to overprocess. You don’t want the leaves to become minced.
- To fry the fritters, heat 2 to 3 inches of coconut oil in a deep skillet or Dutch oven over medium-high heat. Using a tablespoon, drop spoonfuls of the batter into the hot oil and fry for about 2 minutes on one side and one more on the other. When the fritters are golden, remove them from the oil with a slotted spoon and transfer to a paper towel–lined plate. Test one first to make sure it is cooked through. If not, lower the heat slightly and cook for another minute or two. Serve with Creamy Cilantro Avocado Sauce.
- Put all the ingredients in the food processor or a blender and process on high speed until smooth. Add more water or seasonings (salt and pepper), if necessary. Serve with the Spinach and Chickpea Spoon Fritters.
SPINACH FRITTERS RECIPE, PALAK BHAJIA - YUMMY INDIAN KITCHEN
From yummyindiankitchen.com
Cuisine IndianTotal Time 30 minsCategory Indian SnacksCalories 320 per serving
- Add salt as per taste, red chilli powder, turmeric powder, roasted coriander seeds powder, carom seeds and mix.
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5/5 Total Time 30 minsCategory FrittersCalories 488 per serving
- 2 Spray a non-stick pan with oil and place over a medium heat. Cook 2-3 fritters at a time for 2 minutes each side or until golden.
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From sumptuousspoonfuls.com
Reviews 1Category AppetizerCuisine MoroccanTotal Time 45 mins
- In a medium mixing bowl, stir together the shredded zucchini, garlic, onion and chickpea flour. Let sit for about 10 minutes.
- Stir in the cheese, jalapeno, egg, salt, baking powder and pepper. The batter will be the consistency of a very thick pancake batter.
- In a small frying pan over medium heat, coat the bottom generously with oil. When the oil is hot, pour a small spoonful of the fritter batter into the oil. Add a few more spoonfuls, leaving space between the fritters. (They will spread out into rounds as they cook.)
- When the fritters are golden brown on the bottom, use a spatula to flip them over and cook the other side. Repeat until you have as many as you like, adding oil as needed and setting the hot fritters on paper towels to soak up any excess oil. Enjoy hot with your choice of dipping sauces.
CHICKEN AND CHIA CHICKPEA AND SPINACH FRITTERS WITH CHILLI ...
From hellochef.me
Category VeganCalories 819 per serving
- Place the ginger, garlic and tomatoes in a food processor and blitz until almost smooth. If you don't have a blender or food processor, chop the ingredients very finely.
- Place the blitzed tomatoes, soy sauce, vinegar, sugar and a large pinch of the chilli flakes (spicy!) in a small saucepan over a medium heat. Simmer for 15-20 min until thickened, stirring regularly. Once thickened, remove the pan from the heat and set aside to cool for 5 min.
- Meanwhile, roughly chop the spinach. Drain the chickpeas and place them in a large bowl. Crush the chickpeas and feta with a fork until smooth. Add the eggs, chia seeds and spring onion. Season with salt and pepper. Whisk until well combined. Set aside for 5 min. Fold in the spinach.
INDIAN SPINACH FRITTERS | MY WIFE MAKES - CRAZY VEGAN KITCHEN
From crazyvegankitchen.com
Servings 12Total Time 20 minsCategory Appetizer
- Add chopped onion, chillies and spinach to the flour mixture, and toss to coat. You want to make sure that your spinach is chopped up into very small pieces, otherwise your fritters will be hard to handle.
- Gradually add your 1 cup of water in small increments to the spinach/flour mixture. Stir to combine. You may not need to use all of the water you have, or you may even need to use more.
- Stop adding water once you have achieved a thick batter that can be dolloped into mounds. You don't want a runny batter for these fritters.
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5/5 (1)Category BrunchAuthor NomimiTotal Time 35 mins
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