Recipe: Legendary Chickpea Fritters from Sifnos

When you’ve already visited the island of Sifnos, you’ve certainly tried these. If not, we suggest you make them and luxuriate in an genuine Cycladic delicacy. Maro, the Sifnos cook dinner who shared this recipe, says: “Up to now, we had loads of chickpeas, and along with utilizing them in revithada (a standard lemony chickpea soup), we made them into fritters. No matter different meals we had, we all the time made chickpea fritters, fried over a wooden fireplace, as a aspect or starter.

They have been served with wine and tsipouro in cafés, too, and through celebrations. I grind the chickpeas in a meat grinder so that they don’t grow to be too mushy. The key to getting them good is to make use of loads of marjoram.”

Methodology

Rinse the chickpeas, drain them, and allow them to dry for about 1 hour.

In the meantime, place the potatoes in a pot with sufficient water to cowl them and boil for 40-50 minutes till they soften. Drain them.

In a meals processor, mix the chickpeas with all of the remaining substances and course of till finely chopped however not pureed. In case your meals processor is small, do that in batches.

Refrigerate the combination for 1 hour to relaxation and agency up.

In a deep frying pan, pour in sufficient oil to fill it one-third of the best way and warmth that over excessive warmth.

Form the combination into spherical balls concerning the dimension of a walnut (or into rectangular shapes like small sausages), and fry them in batches for 2-3 minutes till golden on all sides.

Take away with a slotted spoon and drain on paper towels to soak up extra oil.

Initially revealed in Greek in gastronomos.gr