Chickpea and Feta Fritters with a Mint &Paprika Dressing

Chickpea Fritters with a perky mint & paprika dressing 

A chewable form of hummous is how I'd describe these little fritters, because they contain all the ingredients (and flavours) of that heavenly Middle Eastern dip, with the bonus of a little crunch when you bite into them.

I am mad about hummous, and could eat it every day (in fact, I usually do). It's extraordinary that chickpeas - which, face it, taste as dull as ditch water, especially if they've been been boiled to buggery and then tinned - can be transformed, with the addition of just a few sparky ingredients, into a paste that is so zingingly delicious. But it's their very blandness and flouriness that makes these little legumes such good carriers of flavour, and they really come into their own when paired with pungent spices and fresh herbs.

These aren't really fritters, because they're not deep-fried: they're more like griddle cakes. Whatever you want to call them, they're very quick and easy to make if you have food processor fitted with a metal blade. Watch them closely as they fry, as they turn from golden brown to charcoal in a matter of seconds.

When I was imagining this recipe (it's usually when I'm lying awake and fidgeting in the middle of the night that my thoughts turn to food) I thought it would be interesting with grated halloumi cheese, for extra texture, but my local shop doesn't stock it, so feta had to do, and it did well.

Feel free to use dried chickpeas, if you have the patience to soak and boil them. I don't.

Chickpea and Feta Fritters, with a Mint and Paprika Dressing

2 x 250g tins chickpeas, drained
2 cloves garlic, peeled and chopped
half a white onion, peeled and sliced
1 tsp (5 ml) Tabasco sauce
1 Tbsp (15 ml) tahini
finely grated zest of half a lemon
the juice of a lemon
1 tsp (5 ml) salt
3 eggs
½ cup (125 ml) chopped flat-leaf parsley
½ cup (125 ml) chopped fresh coriander [cilantro]
3/4 cup (180 ml) white flour
2 tsp (10 ml) powdered cumin
milled black pepper
100 g feta cheese
vegetable oil for frying

For the dressing:
5 Tbsp (75 ml) olive oil
the juice of a lemon
a pinch of salt
1 tsp (5 ml) smoked paprika
3 sprigs fresh mint

Put the chickpeas, garlic, onion, Tabasco, tahini, lemon zest, lemon juice and salt into the bowl of a food processor fitted with a metal blade, and whizz to a paste. If the mixture is too stiff for the blades to turn, break an egg into the chute of the food processor. Now add the parsley and coriander and press the pulse button a few times so that the herbs are finely chopped but not puréed.  When the mixture looks smooth, tip it into a mixing bowl and add the remaining two eggs, the flour and the cumin. Mix very well. Crumble the feta cheese into the batter and season with black pepper and more salt, if necessary.  Place in the fridge for 15 minutes to firm up.

Heat the oven to 140°C and put a platter in to warm. Heat a few tablespoons of oil in a large frying pan. Using a spoon, drop blobs of batter (about 20 ml/4 tsp each) into the hot oil. Fry for about a minute, or until golden brown and crusty underneath, then flip over and cook for another minute. Drain on a piece of kitchen towel and place in the oven while you fry the rest of the fritters.

To make the dressing, whisk together all the ingredients, except for the mint, and decant into a little bowl. Just before you serve the fritters, strip the mint leaves from their stalks, slice into fine shreds, and stir into the dressing.

Serve the fritters piping hot, with the dressing as a dipping sauce.

Makes about 30 fritters.

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Quick Sweetcorn, Feta and Leek Fritters

These sweetcorn fritters are lovely with a sweet chilli sauce 

Five ears of lovely local sweetcorn have been giving me the yellow tooth from inside my fridge for a week now, but I just didn't feel like eating mielies (which is what we call corn here in South Africa). A fritter was what I felt like, and this is what I made.

Do use a fairly generous amount of oil - say, 2 to 3 tablespoons - when you fry these fritters, so that the little kernels of corn sticking out at the edges go all nutty and juice-poppy as they brown.

My kids really liked these and I'm going to make them again for their lunch boxes.

You could add some Thai flavours - a little chopped coriander, lemon grass and chopped green chilli, perhaps some ginger and garlic, to this mixture, and serve it with a sweet dipping sauce.

Quick Sweetcorn, Feta and Leek Fritters

5 ears of sweetcorn (on the cob)
a large leek, white part only, skinned and very finely chopped
a generous handful of chopped fresh parsley
two wheels of feta cheese (about 140 g), crumbled
2 free-range eggs
½ cup (125 ml) white flour
½ tsp (2.5 ml) baking powder
salt and milled black pepper, to taste
sunflower or olive oil for frying

Hold the corn cob vertically in one hand, its bottom end resting on a chopping board, and slice downwards with a sharp knife to cut off the kernels.

Put the kernels in a bowl, add all the remaining ingredients and stir well with a fork.

Heat the oil in a nonstick frying pan and, when it is nice and hot, use a large spoon to drop dollops of the mixture into the oil. Fry for about two minutes, or until golden brown on underneath, and then flip and fry for another two minutes. Don't let the pan get too hot as these burn quickly. Add more oil, if necessary, to the pan for the next batch.

Drain on kitchen paper and serve hot with lemon wedges.

Makes about 10 fritters. Print Friendly