2 14oz.or 414 mL cans garbanzo beans, rinsed and drained
1 ½lemon zesteddivided
½lemon juiced Plus 1 ½ teaspoons juicedivided
¾Teaspoonor 4.25 g Salt
1Teaspoon.or 2 g Cumin
1Teaspoon.or 4.67 g Baking powder
2Tablespoonsor 18 g gluten free flour, or all purpose flour if not gluten free
3.5-5.5Tablespoonslight olive oil or canola oildivided
2eggslightly beaten
Fresh cracked black pepper
2Tablespoonssesame seeds
½Cupor 96 g sour cream
2Teaspoonsdairy milk
4radishescut into match stick pieces, optional
Instructions
In a large bowl, mash the garbanzo beans with a potato masher or fork, until most of the beans are broken up but it’s not a puree yet.
Add half the lemon zest, juice, salt, spices, flour, 1 ½ Tablespoon light olive oil or canola oil, sesame seeds, and egg and mix thoroughly until it’s all blended together. Cover bowl and move to fridge to chill for 20 minutes and up to 12 hours.
When ready to cook: preheat oven to 200 degrees and line a baking sheet with paper towels.
Heat 2 T of oil heavy bottomed skillet (I like cast iron) over medium to medium-high heat. Once the pan is hot enough that water sputters when flicked on it, add fritters to pan by heaping tablespoons full. Cook 2 minutes on each side and then move fritters to a baking tray and move to oven to keep warm.
Add more oil to the pan if needed and repeat to cook the rest of fritters, adding more oil to the pan in between batches and placing cooked fritters on the tray in the oven.
Mix sour cream with lemon zest, milk, and radishes (if using) in a small bowl. Remove fritters from the oven right before serving with the sour cream sauce.
Notes
Store any uneaten fritters in a covered container with paper towels between the layers of fritters. Reheat in a toaster oven or oven on low heat for a minute or two (or longer if frozen) until starting to sizzle.
These keep in the fridge covered for 2-3 days or in an airtight container in the freezer for 1 month.