Jamaican Chickpea Fritters

Recipe: Appetizer : Jamaican Chickpea Fritters - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

1 can (16 oz.) chickpeas, drained

½ med. onion, chopped (about ½ c.)

½ c. flour

2 lg. eggs

2 cloves garlic, slivered

¾ t. hot red pepper sauce

½ t. salt

¼ t. freshly ground pepper

3 scallions, chopped

1 c. chopped fresh parsley

¼ c. vegetable oil

Hot Pepper Mayonnaise (recipe follows)

Hot Pepper Mayonnaise:

    1 lg. egg, room temp.

    1 tsp. Dijon mustard

    pinch salt

    ½ c. vegetable oil

    1 jalapeño pepper, seeded and minced

    1 tsp. chopped fresh coriander

    1 t. fresh lime juice

    ½ t. red wine vinegar

    dash hot red pepper sauce

    pinch cayenne pepper

    Directions

    Make Hot Pepper Mayonnaise.

    Process chickpeas, onion, flour eggs, garlic, red pepper sauce, salt, and pepper in food processor or blender just until slightly chunky (5-6 pulses). Transfer to mixing bowl and stir in scallions and parsley. If serving fritters hot, heat oven to 250F.

    Heat oil in large nonstick skillet over medium high heat until small drop of batter makes lively sizzle. Drop batter by ½ tablespoonfuls into oil and flatten slightly with spatula. Fry until bottom is brown (1-2 min.), then turn and brown second side. Transfer fritters to paper towels to drain. Keep warm in oven or let cool to room temperature. Repeat with remaining batter. Serve with pepper mayonnaise.

    Hot Pepper Mayonnaise:

    Process egg, mustard, and salt in food processor of blender until mixed. With machine running, add oil in thin, steady stream and process until emulsified. Transfer mayonnaise to small bowl and stir in remaining ingredients. Refrigerate covered until ready to serve.

    ©
    Published:




Latest Reviews

"Wow, way too many ingredients for something so simple" - kim t.

"This is a standard recipe for Cordon Bleu, featuring stuffed chicken swimming in a creamy..." - tammy elliott

"i see alot of people substituting alot of ingredients in this recipe, which kinda defeats the purpose. ive been using it for years, this is a genuine sauce recipe from someone who knew better than us. for instance, the fennel is a key ingredient so dont skip it. once i didnt have any so i added ... " - danboy357

"I've made this twice (doubled the recipe both times) - definitely a keeper and no comparison to store-bought. My only tweaks: I added a half-tablespoon of garlic salt, crushed the fennel seeds (mortar and pestle) and used a hand-blender when it was done to make it smooth. The leftovers keep really well in the freezer." - cyarcher3

"Chunks of chicken simmer in a spicy tomato and cream sauce for the bright orange chicken tikka..." - jerjer

"I made this tonight but I put my own spin on it. I took someones advice from the reviews below and I seasoned the chicken with garlic salt and pepper then drenched it in flour sauteed for a few min on each side in real butter. I put the chicken in a pan and covered it in a mix of buffalo sauce ... " - nicolemrdz

Happy cooking...