Long summer afternoons call for food that’s made to share. These Greek-style chickpea fritters come together in under 30 minutes and pan-fry beautifully in the Essteele Eternità 30cm Skillet. Even heat from its aluminium core means a crisp, golden finish on every batch. Pile them high, add a bowl of lemon and herb yoghurt, and let everyone help themselves.
Makes 12 Fritters
Ingredients
Fritters
• 400g can chickpeas, drained and rinsed
• ¼ cup flat-leaf parsley leaves, chopped
• ¼ tsp sweet paprika
• ¼ tsp ground cumin
• 1 red onion, roughly chopped
• 2 tbsp plain flour, plus extra
• 1 egg, lightly beaten
• 80ml (⅓ cup) light olive oil, plus extra
Lemon and Herb Yoghurt
• ½ cup Greek-style yoghurt
• ¼ cup (loosely packed) mint leaves, finely chopped
• 2 tbsp dill fronds, finely chopped, plus extra sprigs to serve
• 1 tbsp fresh oregano leaves, finely chopped
• 1 garlic clove, crushed
• Finely grated zest of 1 lemon, plus lemon wedges to serve
• Pinch of sea salt and cracked black pepper
Instructions
1. Make the fritter mix. Put the parsley, onion, cumin, paprika and half the chickpeas into a food processor and blitz in short bursts until finely chopped but not a paste. Scrape into a bowl, fold through the remaining whole chickpeas for texture, then add the egg and flour. Season generously and mix until it holds together when pressed.
2. Shape. Line an Essteele Stainless Steel Baking Sheet with baking paper and scatter a little flour on a plate. Scoop level tablespoons of the mixture, roll into balls between your palms, then roll each one through the flour and shake off the excess. Place on the tray.
3. Make the yoghurt. While the fritters sit, stir the yoghurt, herbs, garlic and lemon zest together in a small bowl. Season to taste and chill until serving.
4. Fry. Set the Essteele Eternità 30cm Skillet over medium heat and preheat for 2–3 minutes, until a few drops of water bead and skate across the surface. Add the oil, give it a moment to heat, then add the fritters in batches without crowding. Press each one down gently with a spatula. Leave them undisturbed until they release easily, then turn and cook until deep golden and crisp on both sides, around 5 minutes in total. Drain on paper towel and sprinkle with a pinch of salt.
5. Serve. Pile the warm fritters onto a platter with the yoghurt alongside. Finish with a drizzle of olive oil, a few dill sprigs and lemon wedges for squeezing.
New to stainless steel? Read our guide to caring for your stainless steel to keep your skillet looking its best.