Shrimp Toast, Cheesy Crackers and Fritters: Yotam Ottolenghi’s Chickpea Flour Recipe |

T.There are many (very noble) reasons to love chickpea flour, aka gram flour, bengal gram flour, besan flour. Naturally gluten-free. But the reason I keep this close at hand in my kitchen is less justified. I just like the nutty, earthy, slightly “bean” taste.Use it to thicken soups, warm yogurt sauces or make flatbreads quickly – Italian Farinata or French socca, for example, thick and delicious pancakes. And, as today’s recipe hopes to demonstrate, it makes for a truly unique batter, fritter, or cracker.

Chickpea Flour Shrimp Toast with Green Apple Relish (above)

A hybrid of Indian besan toast and Cantonese shrimp toast. Pre-sliced ​​white bread works perfectly here.

Preparation half an hour
Marinade 20 minutes
cooking 50 minutes
serve 4 as a starter

5 old (or toasted) medium-thick slices White breadremove crust and discard, cut in half into rectangles about 8cm x 3cm
150ml vegetable oil

for batter
105g wheat flour (aka chickpea flour)

for shrimp mix
200g sustainably sourced fresh peeled shrimpRoughly cut into 1/2 cm cubes
2 green onionsthinly sliced, thinly sliced ​​(20g)
1 red pepper・Remove the stalk, cotton and seeds and slice thinly (10g)
2½ tablespoons of coriander leaves (10 g)coarsely chopped
1/2 teaspoon finely grated lemon peel
10 g pieces of raw gingerpeeled and finely grated to get 1/2 tsp
1 clove of garlicpeeled and crushed
salt

for taste
50ml apple cider vinegar
40g millet sugar
1gsnot smith apple (130g)
1 teaspoon lime juice
½ jalapeno pepper (5g) Coarsely chopped
2½ tablespoons of coriander leaves (10 g)coarsely chopped

for spicy crust mix
35g dried coconut
1½ tbsp coriander seedsLightly crumble
¼ tsp nigella seeds

Place the chickpea flour in a large skillet and toast over medium-high heat, stirring, for 5 minutes. Set aside 1 teaspoon of flour, put the rest in a bowl and gradually whisk with 200ml of water until you have a smooth dough.

To make the shrimp mix, place half of the chopped shrimp in a food processor, then add all remaining ingredients, 1 teaspoon toasted chickpea flour, and 1/4 teaspoon salt. Scrape down the sides of the bowl to form a paste, then scrape into a medium bowl with the remaining chopped shrimp, mix well, then marinate for 20 minutes.

Meanwhile, make the relish. Add vinegar and sugar to a small pot and bring to a boil. Reduce heat and simmer over medium heat for 4 minutes, until slightly thickened. Remove from heat and let cool for 20 minutes to thicken.

Coarsely grate the apples and add to the pan along with all the remaining relish ingredients and a quarter teaspoon salt and blend with a stick blender for 30 seconds until pureed.Spoon into a bowl and set aside. increase.

Place all crust ingredients in a small bowl.

Now let’s make some toast. Use a spoon to spread the shrimp mix evenly over one side of each loaf, pressing to the edges, then move one loaf at a time to completely submerge each loaf in the batter. Cut off and serve on a plate with the shrimp bread side up. Repeat with remaining shrimp-coated bread and batter.

Heat the oven to 150C (130C fan)/300F/Gas 2. 2. Heat the oil in a large skillet over medium-high heat, and when hot, place the toast, spice side up, in three batches and he’ll bake for 90 seconds. Carefully flip and cook for an additional 90 seconds, then remove with a slotted spoon, drain on kitchen paper, transfer to an oven tray, and repeat with the remaining bread, warming in the heated oven.

Arrange the toast on a platter and serve with the relish.

Chickpea Flour and Parmesan Crackers

These addictive, gluten-free crackers are perfect on your cheese board or packed in your lunchbox.

Preparation 5 minutes
cooking 1 hour 10 minutes
serve 4 As a snack

100g chickpea flour
50g corn flour
50ml olive oil
flaky salt and black pepper
50g parmesan cheese Grate
1¼ teaspoon aniseeds, or coarsely crushed fennel seeds

Heat the oven to 150C (130C fan)/300F/gas. 2. Place the chickpea flour, cornflour and oil in a medium bowl and add 150ml of water and 3/4 tsp he flaky salt. Mix until smooth slurry, grate 30g parmesan cheese and mix until smooth. Place the spoon on a sheet of greaseproof paper large enough to cover a large baking tray, and use a spoon or spatula to spread it out as thinly as possible. please

Sprinkle with anise seeds, generously ground black pepper on top, sprinkle with the remaining 20g of Parmesan cheese and half a teaspoon of salt, and bake until lightly golden and crisp, 55 minutes. , keep in a closed container.

Potato and pea fritters with lemon yogurt and spicy ghee

These make great snacks. If you want to go ahead, make the filling and spicy ghee the day before.

Preparation 20 minutes
cooking 35 minutes
serve 4 As a snack

1-2 marispiper potatoesPeel and cut into 1cm cubes (200g)
fine sea salt
30g gheeor butter
1 onionpeeled and finely chopped (180 g)
10 fresh curry leaveschopped
4 cloves of garlicpeeled and crushed
1 tablespoon hot Madras curry powder
50g frozen green peasdecompress
40g coriander1 ½ tbsp (15 g) leaves picked and set aside, rest finely chopped
210g chickpea flour
500ml sunflower oilfor frying
2 tsp date syrup

in lemon yogurt
250g yogurt
1 lemon1 tsp with grated skin, 2 tbsp with juice

for spicy ghee
50g ghee
1½ tsp coriander seedsGrind lightly in a mortar
1½ tsp Aleppo chilior 1 teaspoon regular chili flakes
½ teaspoon Kashmiri chili

Place the potatoes and plenty of salted water in a medium sauté pan, bring to a boil, then simmer for 8 to 10 minutes. Drain and set aside.

Wipe the pan clean, put on medium heat, add ghee, onion and curry leaves and cook, stirring often, for 5 minutes until tender. Stir in the garlic and curry powder, heat for an additional 1-2 minutes until fragrant, add 100ml of water and heat for 5 minutes until almost completely evaporated. Stir the potatoes and cook for an additional 2-3 minutes, then add the peas, chopped coriander and 1/4 teaspoon flaky salt. .

Now for the batter. Place chickpea flour in a medium bowl, add 160ml water and 1/2 teaspoon fine salt, mix until smooth, cover and set aside.

Gently shape (weigh) potato mixture into 12 x 35g balls and arrange on oven tray.

Heat the sunflower oil in a small sauté pan over medium-high heat, and when hot, use a spoon or your hands to dip the potato balls into the batter until they are completely covered. Gently drop and rotate to cook evenly until crisp and lightly golden. Remove with a slotted spoon, drain on kitchen paper, transfer to a tray, and heat in a low-temperature oven, repeating with the rest of the bowl (to fry any excess batter).

Place the yogurt in a small bowl, add the lemon zest and juice, and 1/8 teaspoon salt and mix.

For spicy ghee, place the ghee in a small skillet over medium heat, stir in the coriander seeds when hot, and toast for 30 seconds. Remove from heat, stir in Aleppo and Kashmir chili and a pinch of fine sea salt, and set aside.

To assemble, divide the fritters into 4 small rimmed plates. Pour the yogurt on top so that the yogurt is completely covered and the yogurt pools on the plate and spoon the spicy ghee over.