Indian Spinach-and-Chickpea Fritters

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 1 cup chickpeas canned rinsed drained roughly chopped
• 0.3 teaspoon cayenne pepper 
• 1 cup bob's mill garbanzo bean flour all-purpose (available at Middle Eastern, Indian or health-food stores)
• 0.3 cup cornstarch 
• 1 teaspoon cumin seeds 
• 1 tablespoon ginger minced peeled
• 24 servings kosher salt 
• 24 servings mango chutney for serving
• 0.5  onion finely chopped
• 10 ounce pkt spinach frozen dry thawed chopped
• 24 servings vegetable oil for deep-frying

Equipment

• bowl
• frying pan
• whisk
• pot
• kitchen thermometer
• slotted spoon

Directions

1. Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl.
2. Add 2/3 cup water and whisk until smooth.
3. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.
4. 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.
5. 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.
6. 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.
7. Photograph by Kate Sears