Chick Pea Fritters
|Cold water||4 1⁄2 Cup (72 tbs)|
|Chick pea flour||2 Cup (32 tbs)|
|Minced fresh parsley||1 Tablespoon|
|Vegetable oil||1 1⁄2 Quart (For Deep Frying)|
1. Put water and salt in a medium saucepan. With a wire whisk, slowly add chick-pea flour in a thin stream, whisking quickly to prevent lumps from forming. Turn on heat to medium. Add parsley and pepper. Continue to cook, whisking, until mixture boils. Reduce heat to low and simmer, stirring occasionally, 10 to 12 minutes, until thick.
2. Use 1 tablespoon of oil to grease a 14-inch sheet of plastic wrap. Turn chick-pea mixture onto oiled plastic wrap. Roll into a 2-inch-thick roll. Wrap and refrigerate at least 4 hours, or overnight.
3. When ready to cook, in a large saucepan or deep-fat fryer, heat vegetable oil over medium heat to 350° on a deep-fat thermometer. With a sharp thin knife, cut chilled mixture into 1/4 inch-thick slices. Cook in batches without crowding, turning, for 2 minutes, or until lightly browned on both sides. Drain on paper towels