Have a can of chickpeas? Try this!
1,610,777
2023-11-26に共有
www.yeungmancooking.com/
LEARN HOW TO MAKE A SUPER CRISPY CHICKPEA FRITTERS RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! This recipe is definitely a real treat! It's crispy, hearty, savoury, and full of amazing flavours. Join me in this episode and learn how to make an extraordinary super crispy chickpea fritters recipe today!
FRITTERS INGREDIENTS:
2 medium potatoes
400ml canned chickpeas
1 onion
3 pieces garlic
1 tbsp + 2 cups avocado oil
2 tsp potato starch
1 1/2 tsp cumin
1 1/2 tsp sweet paprika
1 1/2 tsp smoked paprika
1 tsp cayenne pepper
1 tsp salt
handful of chopped cilantro
1 3/4 cups all purpose flour (more as needed)
1/2 cup plantbased milk (more as needed)
FRITTERS DIRECTIONS:
1. Peel the potatoes and chop into cubes. Transfer to a stock pot and add enough water to cover the potatoes. Boil until fork tender (always keep an eye on boiling potatoes as it can boil over)
2. Rinse and drain the canned chickpeas. Then, mash with a fork and set aside. Finely chop the onion and garlic
3. Strain out the potatoes and transfer to a large mixing bowl
4. Heat up a frying pan to medium heat. Add 1 tbsp avocado oil followed by the onions and sauté for 5-6min. In the meantime, add the potato starch to the potatoes and mash
5. Add the garlic to the pan and sauté for another couple of minutes. Then, add the cumin, sweet paprika, smoked paprika, cayenne pepper, and salt. Give the pan a stir and cook for about a minute. Transfer to the mashed potatoes. Then, add the mashed chickpeas and a handful of chopped cilantro
6. Use your hands to mix together, then create the fritters by shaping them into pucks (about 1/3 cup worth of potato). Repeat until you run out of potato
7. Set up a dry and wet station for breading the fritters by starting with 1 cup of flour in one bowl and 3/4 cups flour in the other. Whisk the plantbased milk into the 3/4 cups of flour
8. Begin by rolling the fritters in the dry station, then in the wet station, and back to the dry station again. Repeat with the rest of the fritters
9. To fry the fritters, add 2 cups of avocado oil to a frying pan and heat up on medium heat for a few minutes. The oil will be ready for frying if you insert and bamboo chopstick and see fast moving bubbles. Very carefully place in the fritters (fry in two batches). Let them fry for a couple of minutes, then carefully turn them over and fry for another couple of minutes (watch for a nice golden brown colour. Repeat with the second batch
10. Let the fritters rest on a cooling rack and make the dipping sauce
DIPPING SAUCE INGREDIENTS:
1/4 cup tahini
1/2 cup coconut yoghurt
pinch of salt
squeeze of lemon juice
small bunch fresh dill
DIPPING SAUCE DIRECTIONS:
1. In a mixing bowl, combine together the tahini, coconut yoghurt, pinch of salt, a squeeze of lemon juice, and a small bunch of chopped fresh dill
2. Plate the dip and garnish with some more fresh dill
HOW TO MAKE COCONUT CASHEW MILK:
• CRACKING UP Fresh Coconut Milk with a...
HOW TO MAKE CHICKPEA MAYO:
• Pink Pickled Ginger | Sushi Rice | Th...
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
www.yeungmancooking.com/
You are watching:
• Have a can of chickpeas? Try this!
コメント (21)
-
LAY HO LAY HO ✌🏻 I hope you’re keeping well and cooking well. If you’re new to the channel here, welcome! Be sure to pick up your free ebook that has 5 super easy plantbased recipes to get your started with cooking today - link in the description box. Happy cooking 🥳
-
One tip I can pass on after making lots of lentil and vegetable patties and fritters over the years is to chill the patties for a bit before adding the breading. 30 minutes in the fridge or 15 minutes in the freezer helps to prevent the patties from falling apart when they hit hot oil. These are delicious and easy to make. My bean-hating family members raved about these because they didn’t taste beany. High praise indeed.
-
Can you tell me a bedtime story? Your voice is superior, more calming than any on my current sleep hypnosis apps.
-
As someone who makes all kinds of lentil fritters, i can tell you don't need the excess flour batter for frying. Just reduce the amount of mashed potato in the mixture(which makes it soft) and maybe add some chickpea flour(besan) in the mixture if you have, that itself would make it very crispy. But anyway it's always a delight to watch your videos and your polite presentation is very calming.
-
Straight, to the point, and wonderful results. I like how you tell us the recipe clearly and concisely, and without a lot of silly, unnecessary chatter like so many other chefs. This makes it easy to understand and follow. Thank you.
-
I can smell it here, I'm watching and swallowing, My hubby lives for chickpeas, I will definitely make those. Super as always. A tip from an old lady: when boiling potatoes for mash, add a couple of strings of your favorite herb and one green onion + salt/pepper. When potatoes are ready, mash them with the flavored water they were cooked in. I do not add any butter or oil to it. Do not discard that water, you also can make a soup with it.😘
-
These are called Vada in Indian cooking, but usually use chickpea flour for the coating. The Aloo (Potato) Vada are loved by all!
-
I'm type 2 diabetic and these make for a very filling lunch that doesn't spike my blood glucose outside of safe range even with the potato and small amount of flour. It's very hard to find a recipe that keeps the fast carbs in check while still tasting good. The dip makes an excellent dressing for the green salad I paired it with. Yum! Thank you!
-
I never realised how much of your food I make regularly until I went back through your videos - I found your channel in university back in 2018 and cook at least 1-2 of your dishes every week, sometimes more! They have just fallen into my weekly meal pattern. Some may see it as just food, but you certainly have brightened up and brought such beautiful flavour to my life that I enjoy everyday! Thank you so much!
-
Does this man have a cooking show on a channel somewhere? He’s SO GREAT AND CALMING ❤PBS should pick him up
-
Not only is the food comforting, but the video is sooooo soothing & calming. Thank you for keeping us inspired with your artistry in cooking & videography!
-
I found out about this video from a friend who I ran into at the grocery store. I decided to listen to the video on my drive home…man, is this soothing! Calming voice, beautiful music! I’m home now and will sit and watch it…I’m guessing it’s beautiful!
-
Tonight was my 3rd try at these. I boiled 2 red potatoes in veggie broth, cut the spices and onion in half, mashed it all together verrry smooth almost pureed then rolled into little balls and fried air fryer for 10 minutes at 400° spraying with avacado oil and turning half way through with a 2nd coat of spray. I also used an altered dip sauce recipe, a standard dill lemon dip sauce with coco june brand yogurt that had sit to flavor meld for a few days before this 3rd attempt and ohuhmyuhGod !...it's perfection!!! Thank you, Sir. Another winner you give us so freely!!❤🎉
-
We had leftover Yukon gold and sweet potatoes from Thanksgiving. I just used them to make this recipe, except I used panko for the breading. Delicious! Thank you for sharing the recipe!
-
OH MY GOODNESS!!! I just made this for dinner tonight. Did not have the sweet paprika so we used coriander. Then my husband put some of his @kickin cowboy@ seasoning and instead of cayenne (to hot for me) we used Hatch green chili powder and I used Besean flour. Wil!!!! These came out amazing!!! Very reminiscent of Somoza. Thank you so much for this recipe!!
-
My boyfriend and I had a blast making these this evening. We’ve never fried anything before! The flavor these have are out of this world awesome! Great combination with the tahini sauce! All around amazing and will definitely make again! ✨
-
Oh I'm so glad I have your photos with all your delicious meals so glad to see.😊
-
I watched this video, and was so excited I went and made them immediately! They're like a cousin to falafel, almost, and the seasoning choices used are really great. I'll me making them again! Thanks so much.
-
I’m thankful that your video was on my feed. This is the calmness and relaxation I needed. And lovely straightforward directions, inspires me to try this out. Thanks :)
-
Love watching all the steps a chef takes cooking. Information along the line, LOVE IT
