Sicilian Chickpea Fritters

9 Mar

Serves 6

Time 1 hour 30 minutes

1 cup chickpea flour

2 cups water

2 tbsp extra virgin olive oil

2 tsp salt

1 tsp pepper

1 tsp anise seeds, crushed

2 tbsp fresh parsley, chopped

Tapenade

3 tbsp capers

⅓ cup black olives

2 anchovies

1 sprig parsley

1 tbsp extra virgin olive oil

Serve

Parmigiano-Reggiano

Parsley

Mint

Caponata

In a bowl whisk the chickpea flour, water and extra virgin olive oil until smooth. Add anise seeds, salt, pepper and parsley.

Transfer the mixture to a saucepan over medium-low heat and bring to a boil. Stir constantly for around 2-3 minutes or until thickens.

Quickly spread onto a lined baking tray.

Allow to cool in the fridge for an hour.

Cut into thick squares.

Shallow fry in oil for 2-3 minutes or until puffed, turning occasionally. Drain on a paper towel.

Sprinkle with salt, mint, parmesan and parsley.

Finely chop or blend all of the ingredients for the tapenade and stir through.

Serve with tapenade and caponata.

Rosie Mansfield

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