Tomato Beignets with chickpea flour
These are fluffy, juicy beignets with a delicious tomato flavor. Use dried tomatoes marinated in oil, which are softer and less tough. The batter is rather moist but don’t panic: everything will be all right in the hot oil. I use coconut oil to fry in because it stays stable at hot temperatures.
Quarter the tomatoes, remove the seeds and any liquid and cut the flesh into large pieces. Cut the dried tomatoes and spring onions into large pieces and coarsely chop the leaf parsley. Put everything in a blender and blend roughly, leaving chunks. Season the tomato mixture with pepper and salt and mix in the chickpea flour. Heat the oil in the frying pan (to about 180 ° C). Put spoonfuls of the mixture in the hot oil one at a time. Fry for about 2 minutes. Finish with some finely chopped spring onion.
- 45 g chickpea flour
- 3 tomatoes (260 g)
- 75 g dried tomatoes (in oil)
- 30 g leaf parsley
- 3 spring onions
Yields about 13 pieces