Chickpea fritters with marinated courgettes
|1/2 cup||olive oil — for frying|
|1 handful||fresh parsley — chopped|
|2 cloves||garlic — cloves, chopped|
|2 Tbs||olive oil — extra virgin|
|4 Tbs||white wine — or apple cider vinegar|
|2 cup||chickpea flour|
|oil — for shallow frying|
Add the parsley, garlic, salt, sugar, 2 tablespoons olive oil and the vinegar and toss.
Cut the courgette in half and then slice lengthwise about half a cm in thickness.
Pour the ½ cup olive oil in a small frying pan and heat on medium high heat.
Once the oil is hot (not boiling) add courgette slices in a single layer in the pan (do it in batches) and fry until golden.
Remove from the oil and drain on paper towels.
Mix with the marinade while still warm and set aside.
Brush a baking dish of about 30cm x 30cm lightly with oil.
Whisk together the water, chickpea flour and salt in a heavy saucepan until smooth.
Cook over a moderate heat, stirring constantly with a whisk until the mixture is very thick – should resemble a thick white sauce – for about 15 minutes.
Transfer the mixture to the baking dish and smooth the top.
Cool uncovered, then chill with the surface covered with plastic wrap until set for about 2 hours.
Turn the set mixture out and slice into 5cm x 5cm squares.
Heat the oil to a medium heat and fry the fritters in batches, turning over once, until golden brown.
Drain well on paper towels and keep warm while frying the rest.
Serve with the marinated courgette.