Alberto spotted this recipe in the Greek Island cookbook that he bought for me for Christmas and thought that they looked tasty and so I decided to cook them on Sunday morning for a light lunch. My friend Vanessa was down and this recipe was sufficient to make 9 fritters – three each – with probably enough left over for one more fritter. They’re tasty and easy to make, but they are a bit sloppy and so forming them into balls and slipping them into the hot oil can be a little tricky.
400g of cooked chickpeas (the recipe says cook but I used tinned chickpeas, drained and rinsed.)
1 slice of white bread, crusts removed
50ml of milk
3 spring onions, finely chopped
150g of feta
1 garlic clove, finely chopped
2 tablespoons of finely chopped parsley leaves
1 tablespoon of finely chopped dill
Freshly ground black pepper, to taste
¼ teaspoon of salt, or to taste
1 egg, lightly beaten
Plain flour to dust
Vegetable oil for frying
Drain and rinse the chickpeas and set aside.
Place the bread in a bowl and cover with the milk. Leave to soak for 5 minutes, then remove from the milk and gently squeeze the excess milk out.
Put the chickpeas, bread, spring onions, garlic, feta, parsley, dill and black pepper into a food processor and blitz until smooth. Taste and adjust the seasoning accordingly.
Add the egg and then chill in the fridge for 10 minutes to make the mixture easier to handle.
When you’re ready to start cooking heat about 6cm of oil in a large saucepan until it gets to about 180 degrees.
Place some plain flour in a bowl and make sure that your hands are well floured. Take a large dessert spoon and scoop a spoonful of mixture into the flour. Shape into a ball, (this will be tricky – the mixture is a very loose one so it’s difficult to shape – I’m sure that a reasonable amount of my mixture got lost in the flour.) ensure that the ball is completely coated in flour and then slip into the hot oil.
Cook for 2-3 minutes until crispy and golden. (as they are quite loose it’s best to cook no more than 3 fritters at a time.)
Remove from the oil with a slotted spoon and drain on kitchen paper.
Serve hot They’re good with some sort of dip – the recipe says tzatziki but we opted for onion and garlic.