Chickpea Flour Fritters with a Creamy Ricotta, Sun-Dried Tomato and Olive Filling

When I saw this recipe for these chickpea flour fritters with a creamy filling of ricotta, sun-dried tomatoes and olives at Ilva's lovely blog, I immediately decided to try them … I never can resist olive, sun-dried tomato pairings, especially when there is cheese thrown into the mix!

In fact, I made them twice, as the photos didn't turn out the first time and it took little to persuade me to make them again. The crispy little fritters make for a delightful meal and my sweetie said it was almost like eating a savory dessert for dinner. The possibilities for toppings and fillings are endless, and I'm thinking of trying them with goat cheese next time, or a creamy mushroom filling. I should also note this recipe is gluten-free, so consider this as an alternative to traditional flour-based fried savories.

Chickpea Flour Fritters with a Creamy Ricotta, Sun-Dried Tomato and Olive Filling

Recipe by Lisa Turner From Ilva Beretta Published on February 16, 2009 Thin crispy golden-fried chickpea flour fritters layered with a luscious ricotta cheese, sun-dried tomato and olive filling Print this recipe Fritters: 1 cup chickpea flour (besan), sifted 1 cup water 1/2 teaspoon paprika fresh cracked black pepper pinch of sea salt 3 teaspoons olive oil Filling: 6 sun-dried tomatoes 2/3 cup ricotta cheese 1/3 cup black olives, finely chopped pinch of sea salt Instructions: In a medium bowl, whisk together the chickpea flour, water, paprika, black pepper and salt. Let the batter sit for a few hours at room temperature. Soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and finely chop. In a small bowl, combine the sun-dried tomatoes with the remaining filling ingredients. Heat the olive oil in a small non-stick frying pan over medium heat. When hot, pour in 1/4 cup of the batter. Cook until the fritter is browned and crispy, flip, and cook for a few minutes more. Repeat until the batter is gone, adding more oil as necessary. Drain the cooked fritters on paper towels. To serve, spoon a layer of the filling onto a fritter. Top with another fritter, and repeat the layering with the remaining fritters and filling. Makes 2 to 3 main servings (about 10 fritters)

More fried savory recipes you might enjoy:
Rice Flour Pancakes
Chickpea Flour Pancakes with Crushed Peas and Cilantro
Savory Rice and Urad Dal Pancakes