Crispy Chickpea Flour Shrimp Fritters
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
- 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
- Place paper towels on a couple plates or a baking sheet.
- In a small pan or skillet (about 6” base), heat the oil over a medium-heat burner
- In a mixing bowl, mix well with a whisk the flour(s), soda, salt, sumac and cayenne.
- Add the water and shallot and mix until smooth. Add the shrimp and mix into batter.
- 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.
- Use a teaspoon, scoop up the batter and release it quickly into the hot oil (do not drop from above).
- 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.
- Cook until each side is a dark brown color to ensure shrimp cooks completely—they temp at 170˚F+
- Remove with a wire skimmer or slotted spoon and place on paper towels and do remaining batch.
- Serve hot with a chutney, remoulade or sauce of choice or simply fresh lemon wedges.
Artichoke Puttanesca–Forget its Saucy Reputation
Serves 6 as a complete meal with the pasta option A delicious mix of tangy, spicy and savory ingredients makes Puttanesca sauce (sugo alla puttanesca) a meal-time habit that can be made from your pantry. This popular Italian sauce commonly pairs with pasta but...
The Sweet and Meaty Taste Science of Grilled Vegetables
“Let’s grill tonight” translates to “let’s eat meat tonight” in many backyard BBQs. It’s not surprising since grilled meat products create hundreds of complex aroma and flavor compounds. Grilled vegetables create less of these craveable compounds but develop delicious...
Chipotle and Black Bean Tempeh Chili
Making chili should be an easy, homemade treat, but chili competitions and throwdowns can make it feel like it should be Instagram-ble or complex. Typically meat is central to chili, yet this tempeh chili is a contest contender for a comforting, satisfying homecooked...
French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist
It's about Making Food First
Get Taste Workshop periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.