Spanish chickpea fritters with octopus, onion, potato and chorizo
Fritters
Hundreds of years ago, chickpea flour was brought by Arab traders to Europe, where it was used to create a few regional specialties (like socca in Southern France.) In these fritters, I have combined Spanish elements of octopus, chorizo and pimenton with Indian spices and besan (Hindi for chickpea flour) to create what are essentially Spanish Pakoras! Octopus has a mild clean flavor like calamari ,but with a meatier texture. <br />I guarantee that these will fly off your platter! I don't find the aioli necessary but it does add another flavor dimension.
Share:
0
42
0
Comments