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Italian Chickpea Fritters Recipe

Italian Chickpea Fritters (Fritti di Ceci)

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Equipment

  • Food processor
  • Stand mixer with dough hook
  • Pasta roller
  • Deep skillet
  • Slotted spoon
  • Baking trays

Ingredients
  

  • Ingredients
  • Filling
  • 3 cans chickpeas rinsed
  • 12 –14 oz dark or semi-sweet chocolate chopped or mini morsels
  • 1 tbsp cocoa
  • 3 tbsp sugar
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • 4 oz honey
  • Zest of 2 oranges
  • Zest of 1 lemon
  • Optional: 1–2 tsp coffee if filling is too thick
  • Dough
  • 1/2 cup water
  • 1 cup white wine
  • 1/2 cup oil
  • 5 tbsp milk plus 1 tbsp half-and-half if using skim
  • 6 tbsp sugar
  • 2 tbsp lemon extract
  • 2 tbsp vanilla
  • 1 tsp baking powder
  • 6 + cups flour as needed

Instructions
 

  • Warm chickpeas in a saucepan of water, drain, and add to food processor.
  • Add chocolate, cocoa, sugar, honey, cinnamon, nutmeg, and both zests.
  • Blend until smooth; add coffee if needed. Refrigerate overnight.
  • Mix dough ingredients in stand mixer until smooth. Rest 30 minutes.
  • Roll dough using pasta roller (#1 several times, then #3 or #4).
  • Add a teaspoon of filling, fold dough over, and seal edges.
  • Fry in medium-hot oil until golden, 1–2 minutes per side.
  • Drain on paper towels and dust with powdered sugar.

Notes

Filling improves overnight.
Freeze unfried fritters for up to 3 months.
Serve with powdered sugar, honey, or espresso.