Burmese Chickpea Tofu Fritters (Tofu Kyaw)

Ingredients

• 1 cup Chickpea Flour
• 1 cup Water
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Salt
• 1 cup Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium mixing bowl, whisk together the 1 cup of chickpea flour, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of salt. Gradually add the 1 cup of water while continuously whisking until the batter is completely smooth and free of lumps.
2. 2Cover the bowl with a lid or plastic wrap and let the batter rest at room temperature for at least 30 minutes. This allows the chickpea flour to fully hydrate, resulting in a smoother and more tender fritter.
3. 3Pour the 1 cup of vegetable oil into a deep, heavy-bottomed pan or pot, at least 20.32 cm in diameter. Place the pan over medium heat and heat the oil until it reaches 175°C; you can test the oil by dropping a tiny amount of batter, which should sizzle immediately and float to the surface.
4. 4Carefully pour about 1/4 cup of the rested batter into the hot oil, spreading it gently with the back of a spoon to form a thin, even layer, approximately 10.16-12.7 cm in diameter. Fry for 2-3 minutes on one side until the edges are golden brown and crispy.
5. 5Using a slotted spoon or spatula, carefully flip the fritter. Continue to fry for another 1-2 minutes on the second side, until it is uniformly golden brown and crispy all over. Repeat with the remaining batter, frying in batches to avoid overcrowding the pan and maintaining the oil temperature.
6. 6Remove the fried fritter from the oil using a slotted spoon and place it on a plate lined with paper towels to drain excess oil. Allow the fritters to cool for 2-3 minutes before cutting.
7. 7Once slightly cooled, use a sharp knife to cut each fritter into 2.54 cm squares or triangles. Serve the Burmese Chickpea Tofu Fritters warm.

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