chickpea & ricotta fritters

Chickpea Fritters with Ricotta, Sun-dried Tomato and Olive Filling

For the fritters, combine

  • 200ml besan (aka gram flour or chickpea flour)
  • 200ml water
  • salt to taste
  • ground black pepper to taste

in a dish.  Stir well and leave to sit while you prepare the filling.

For the filling, combine

  • 150g ricotta cheese (I used a ‘light’ version)
  • 5 or 6 sundried tomatoes, finely chopped
  • 8 – 10 black olives, finely chopped
  • salt to taste

in a dish, adding a bit of/enough olive oil to form a smooth consistency.

ricotta, tomato & olive filling

Heat olive oil in a nonstick fry pan.  Pour in batter in 50ml measures, flipping fritter over as it becomes crispy.  Place finished fritters on papertowel to drain of excess oil.

Spoon ricotta filling on top of fritter and put another on top.  I made my fritters long and narrow and simply folded them over the filling.

fritters with veggies

We enjoyed these chickpea fritters with a stir fry of broccoli, red cabbage, eggplant, carrot, turnip, tomato and preserved lemon.