Crispy Chickpea Flour Shrimp Fritters

by | Aug 15, 2015

Shrimp fritters make fun appetizers that pair well with many sauces. Usually, fritters are made with a wheat-based flour, but in this fritter, chickpea flour is the starch substitute providing a crispy crust.

Chickpea flour (Besan or gram flour) is a nutrient-rich ingredient completely made from chickpeas, also known as garbanzo beans. Spices added to the chickpea flour adds a hint of heat and richer flavors.

Serve these with catsup chutney (Fast catsup chutney recipe) or a sauce of choice.

Chickpea Flour Shrimp Fritters

Recipe Type: Appetizer
Author: Michele Redmond
Serves: 22-26 fritters
  • ¾ cup chickpea flour
  • 3 Tablespoons rice flour* (if you do not have this use instead another ¼ cup chickpea flour)
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground sumac (a citrus-like flavor, but is optional)
  • 1/8 teaspoon cayenne pepper
  • ¾ cup carbonated or seltzer water (regular water can substitute**)
  • 2 Tablespoons shallots, minced
  • 12 ounces (3/4 pound) shrimp, peeled and chopped roughly into ½ pieces
  • ~1 ½ cup high-heat organic canola oil or vegetable oil
  • *Rice flour is a classic addition to fried batter as it results in a crisper fritter
  • **Carbonated water usually creates a bit lighter, less dense fritter
  1. Place paper towels on a couple plates or a baking sheet.
  2. In a small pan or skillet (about 6” base), heat the oil over a medium-heat burner
  3. In a mixing bowl, mix well with a whisk the flour(s), soda, salt, sumac and cayenne.
  4. Add the water and shallot and mix until smooth. Add the shrimp and mix into batter.
  5. Oil is ready around 350˚F or test by dropping a bit of batter—it should sizzle. The amount of oil used should be able to cover about ¾ of the fritter.
  6. Use a teaspoon, scoop up the batter and release it quickly into the hot oil (do not drop from above).
  7. Leave a half-inch to one inch between fritters. Crowding the pan slows cooking (steam cools the oil) and reduces the “Crunch factor” plus it is easier to turn them over.
  8. Cook until each side is a dark brown color to ensure shrimp cooks completely—they temp at 170˚F+
  9. Remove with a wire skimmer or slotted spoon and place on paper towels and do remaining batch.
  10. Serve hot with a chutney, remoulade or sauce of choice or simply fresh lemon wedges.

    About Me

    The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
    Michele Redmond

    Michele Redmond

    French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

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