Makes 4 servings (12 pieces)
- 1 1/4 cups chickpea flour, sifted
- 3 tbsp extra-virgin olive oil
- 1 1/2 tsp kosher salt, plus more as needed
- 1 1/2 cups cold water
- 1/4 cup thinly sliced scallion, white part only
- 1 tbsp chopped flat-leaf parsley
- 1/2 tsp chopped sage
- 1/2 tsp chopped rosemary
- Freshly ground black pepper, as needed
- Frying oil (mild olive, canola, peanut, or blend), as needed for frying
- 1. Put the flour in a large bowl. Add 1 tablespoon of the olive oil and salt. Stir the batter as you pour in the water, mixing well to prevent any lumps from forming. Let the batter rest at least 30 minutes before making the fritters. Leave the batter at room temperature if you plan to continue within 1 hour; refrigerate the batter if you want to continue later than that or even the next day.
- Heat the remaining olive oil in a small skillet over medium heat. Add the scallion and cook, stirring frequently, until limp and tender, about 3 minutes. Add the parsley, sage, and rosemary; remove the pan from the heat, season with a little salt and pepper, and reserve.
- Skim away any foam on the surface of the batter and pour the batter into a heavy-bottomed pan. Put the pan over medium heat and cook, stirring constantly as though you were making polenta. Cook until the mixture gets quite stiff, about 7 minutes. Meanwhile, oil a baking sheet. Add the scallion-and-herb mixture and stir until blended. Pour the batter out onto the baking sheet. Press it into an even layer about ¼ inch thick, and let it cool completely (you can keep it in the refrigerator for a couple of days).
- Heat the oil in a deep-fat fryer or a deep pot to 375°F.
- Cut the chickpea mixture into 2- or 3-inch squares. Cut the squares in half diagonally to make triangle-shaped fritters. Lower the fritters in batches into the hot oil with a slotted spoon or frying basket. Fry until crisp and golden brown, about 2 minutes. Lift the fritters from the oil, drain on paper towels, season with salt, and serve at once.