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{"id":739,"date":"2010-06-01T15:42:00","date_gmt":"2010-06-01T15:42:00","guid":{"rendered":"http:\/\/www.patheos.com\/blogs\/evetushnet\/2010\/06\/739\/"},"modified":"2010-06-01T15:42:00","modified_gmt":"2010-06-01T15:42:00","slug":"739","status":"publish","type":"post","link":"https:\/\/www.patheos.com\/blogs\/evetushnet\/2010\/06\/739.html","title":{"rendered":""},"content":{"rendered":"\n<\/head>

KITCHEN ADVENTURES: FRITTERS!<\/span> Inspired by soccas<\/a>.<\/p>\n

ingredients<\/span>: chickpea flour, water, herbs & spices (in this order: garam masala, cumin, cayenne, cinnamon, rosemary), fresh peas, butter, s&p.;<\/p>\n

how-to<\/span>: Mix the flour and spices, then mix w\/enough water to form a very thick batter. I initially used a whisk, but that was a mistake. Use a spoon. You should add salt at this point too, but I forgot and salted the fritters in the pan, which also worked. Mix in the peas.<\/p>\n

Melt the butter in the pan. Use the spoon to drop globs of batter into the pan. The size and shape of the globs don\u2019t matter, but they should be about 1\/2-inch thick and they shouldn\u2019t touch one another. Cook until the bottoms are golden-brown; the fritters should come away from the pan easily. Flip and cook the other side to the same doneness (or however you want it, obviously). Grind some pepper over the fritters and serve!<\/p>\n

the verdict<\/span>: Delicious. But more filling than I expected. This turned out to be a substantial lunch rather than a light snack.<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"