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Gluten Free Chickpea Shrimp Fritters - These light and crispy fritters of chickpea flour and chopped shrimp are quickly fried to make a tasty and gluten free appetizer. The recipe includes a vegan option too! | justalittlebitofbacon.com
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Gluten Free Chickpea Shrimp Fritters

These light and crispy fritters of chickpea flour and chopped shrimp are quickly fried to make a tasty and gluten free appetizer.
Course Appetizer
Cuisine Spanish
Keyword chickpea fritters, gluten free fritters, shrimp fritters
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 225kcal
Author justalittlebitofbacon

Ingredients

  • vegetable oil, for frying
  • 1/2 cup chickpea flour
  • 3 tbsp rice flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 tsp paprika
  • 2 tbsp minced shallots
  • 2 tbsp chopped fresh parsley
  • 8 oz shrimp, finely chopped and well dried
  • OR 1 cup chickpeas, drained and patted dry
  • 1/2 cup water, soda water if you have it for a lighter fritter

Instructions

  • Heat the Oil: Pour about 1 1/2 inches of vegetable oil into a deep sided pot. Heat the oil until it reaches 350F. Keep the burner temperature fairly low since you don't want the oil to heat up too fast.
  • Make the Fritter Batter: Whisk together the chickpea flour, rice flour, baking soda, kosher salt, and paprika.
  • Add the shallots, parsley, shrimp OR chickpeas, and water. Mix with a large spoon or silicone spatula until just combined. Let the batter rest for 10 minutes.
  • Fry the Fritters: Drop the fritters into the batter in heaping tablespoons. Fry for 5-6 minutes, or until golden brown. Don't overcrowd; fry up the fritters in 2-3 batches. When each batch is done, remove it to a towel lined platter to drain.

Notes

  • Vegetable Oil: You will need a couple of cups of vegetable oil to fry the fritters. Any high temperature stable oil can used in place of the vegetable oil
  • Making Vegan Fritters: If you are making both the vegan and non-vegan versions of the recipe, make the vegan version first and then the shrimp version.
  • Chickpea Caution: Whole chickpeas will splatter sometimes! Use a high-sided pot, keep back while they are cooking, and use caution when turning the fritters.
  • Notes about the Sauces: The recommended Romesco Sauce recipe is not gluten free as written. You can use the Aioli as the sauce or, if you want to have the Romesco, for a completely gluten free appetizer, you can either omit the bread entirely or substitute a slice of gluten free bread. Also, the Aioli is not vegan (though the Romesco Sauce is). You can substitute a vegan mayonnaise for the homemade mayonnaise in the Aioli.
  • Scooping out the Fritters: I use my 1 1/2 tablespoon Zeroll Disher to make the fritters. The quick cookie scoop motion makes it easy to get them in the oil without the batter sticking to the spoon while also giving them a nice, round shape and all the same size.

Nutrition

Calories: 225kcal