Crispy Chickpea Flour Shrimp Fritters
Shrimp fritters make fun appetizers that pair well with many sauces. Usually, fritters are made with a wheat-based flour, but in this fritter, chickpea flour is the starch substitute providing a crispy crust.
Chickpea flour (Besan or gram flour) is a nutrient-rich ingredient completely made from chickpeas, also known as garbanzo beans. Spices added to the chickpea flour adds a hint of heat and richer flavors.
Serve these with catsup chutney (Fast catsup chutney recipe) or a sauce of choice.
Chickpea Flour Shrimp Fritters
- ¾ cup chickpea flour
- 3 Tablespoons rice flour* (if you do not have this use instead another ¼ cup chickpea flour)
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground sumac (a citrus-like flavor, but is optional)
- 1/8 teaspoon cayenne pepper
- ¾ cup carbonated or seltzer water (regular water can substitute**)
- 2 Tablespoons shallots, minced
- 12 ounces (3/4 pound) shrimp, peeled and chopped roughly into ½ pieces
- ~1 ½ cup high-heat organic canola oil or vegetable oil
- *Rice flour is a classic addition to fried batter as it results in a crisper fritter
- **Carbonated water usually creates a bit lighter, less dense fritter
- Place paper towels on a couple plates or a baking sheet.
- In a small pan or skillet (about 6” base), heat the oil over a medium-heat burner
- In a mixing bowl, mix well with a whisk the flour(s), soda, salt, sumac and cayenne.
- Add the water and shallot and mix until smooth. Add the shrimp and mix into batter.
- Oil is ready around 350˚F or test by dropping a bit of batter—it should sizzle. The amount of oil used should be able to cover about ¾ of the fritter.
- Use a teaspoon, scoop up the batter and release it quickly into the hot oil (do not drop from above).
- Leave a half-inch to one inch between fritters. Crowding the pan slows cooking (steam cools the oil) and reduces the “Crunch factor” plus it is easier to turn them over.
- Cook until each side is a dark brown color to ensure shrimp cooks completely—they temp at 170˚F+
- Remove with a wire skimmer or slotted spoon and place on paper towels and do remaining batch.
- Serve hot with a chutney, remoulade or sauce of choice or simply fresh lemon wedges.
About Me
The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking. 
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Michele Redmond
French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist
It's about Making Food First
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