CHICKPEA FRITTERS WITH RUCOLA or ‘FRITELLE’ DI FARINA DI CECI E RUCOLA

rucola

This must be one of the simplest things you can make, if you have the three ingredients at home obviously, but I think I can safely say that you already do have two of them, salt and water, and that you may have chickpea flour somewhere in your larder. Only maybe because it’s not really everyone’s staple food but it should be because today’s dish is habit forming I can tell you that. And you make it in a batter (sorry!) of an eyelid. And you can vary it ad infinitum once you get started. It is really a variation on the farinata theme but the farinata that I’m used to is thicker and stouter, very good but different. I have added a bit of chopped rucola to it to pep it up a bit but you can add almost anything, bacon, sun-dried tomatoes, chopped olives – use your imagination!

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CHICKPEA FRITTERS WITH RUCOLA or ‘FRITELLE’ DI FARINA DI CECI E RUCOLA

1 part water
1 part chick pea flour
Chopped rucola
Salt
Olive oil

– Whisk water, salt and chick pea flour together until it has become a smooth batter. Add the chopped rucola or whatever you want to add.
– Heat up olive oil in a skillet and pour a small amount of batter into it. Do it slowly if you want a round fritter.
– Let it fry until golden and then flip it over and do the other side.
– I served these with more rucola and some goat’s cheese but I’m sure you have your own ideas on what could be good.

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L