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Marmite Battered Chickpea Fritters
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Marmite Battered Chickpea Fritters

Marmite adds a rich umami punch to the batter used in this easy recipe for chickpea fritters. Don't fear deep frying, and no you do not need a deep fat fryer. In fact the best receptacle for frying is a cheap wok. Its shape means you use less oil and you can more easily avoid messy and painful splashes (especially if you have to flip what you’re frying).
Servings: 8 fritters

Ingredients

  • 100 millilitres water
  • 1 tablespoon marmite
  • 10 millilitres soy sauce 2 teaspoons
  • 30 grams plain all purpose flour 3 tablespoons
  • 60 grams rice flour ⅓ cup
  • 20 grams cornstarch/cornflour 2 tablespoons
  • ½ teaspoon baking powder
  • 1 400 gram tin chickpeas drained
  • Peanut, rapeseed (canola), sunflower oil, or vegetable oil for frying
  • Chopped spring onions
  • Extra Marmite

Instructions

  • Whisk water, Marmite, and soy sauce together (it will be sticky at first but it will dissolve after a minute). Whisk the rice flour in and set aside for ten minutes.
  • After 10 minutes, add the plain flour, corn flour, and baking powder. Whisk to combine. Ditch the whisk, grab a spoon, and tip in the drained chickpeas. Mix until the chickpeas are coated (don’t worry if the batter seems a little thin).
  • Heat at least one inch of oil to medium high heat. Test its temperature by dropping a small spoonful of batter into the oil. If it floats to the surface and sizzles, you’re good to go.
  • Aim for about 3 tablespoons of chickpeas and batter per fritter (I use a heaped Japanese ramen ladle full), or a scant ¼ cup. You can fry multiple fritters at once, but avoid overcrowding the pan (unless you want soggy fritters), for 2-4 minutes, flipping if necessary to crisp and brown both sides until firm and golden. Remove and drain on kitchen paper.
  • Serve immediately after drizzling the fritters with some extra marmite and sprinkling on some chopped spring onions.