Burmese Chickpea Fritters (Pè Hmont)

Ingredients

• 1 cup Chickpea Flour
• 1/4 cup Rice Flour
• 3/4 cup Water
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 1/2 tsp Turmeric Powder
• 1/4 tsp Chili Powder
• 1 tsp Salt
• 2 cups Vegetable Oil

Instructions

1. 1In a large bowl, add the 1 cup chickpea flour, 1/4 cup rice flour, 3/4 cup water, 1/2 medium onion (finely chopped), 2 cloves garlic (minced), 1 tsp ginger (grated), 1/2 tsp turmeric powder, 1/4 tsp chili powder, and 1 tsp salt. Whisk everything together until the batter is completely smooth.
2. 2Pour the 2 cups vegetable oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350°F (175°C).
3. 3Carefully drop rounded tablespoons of the batter into the hot 2 cups vegetable oil. Do not put too many spoonfuls in at once, or the oil temperature will drop too much.
4. 4Fry the fritters for 3 to 4 minutes on each side. They are done when they are golden brown and feel crispy to the touch.
5. 5Use a slotted spoon to remove the fritters from the hot oil. Place them on a plate lined with paper towels to absorb any extra oil.
6. 6Serve the fritters immediately while they are hot and crispy.

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