Prep 30 mins
Cook 45 mins
You will need to make niter kebbeh (Ethiopian butter) and berbere (Ethiopian spice paste). This is a nice side dish to go with an Ethiopian stew and injera bread.
- 3 cups chickpea flour
- 2 tablespoons minced onions
- 1 teaspoon minced garlic
- 3 tablespoons niter kebbeh
- 2 onions, finely chopped
- 1⁄2 cup oil
- 1⁄2 cup berbere
- 3 garlic cloves, minced
- 2 1⁄2 cups water
- salt and pepper
- Mix the flour, salt, and pepper in a large bowl. Stir in the 3/4 cup water, onion, and garlic. If dough is too crumbly, add a little more water. Dough should form a compact ball.
- On a lightly floured surface roll out dough until it is 1/4-inch thick. Use cookie cutters to cut out shapes (fish shape is traditional). Pour oil into a skillet 2-3 inches deep. Heat oil until it reaches 350 degrees on a deep-frying thermometer.
- Fry fritters for 3-4 minutes, turning them frequently until they puff slightly and are golden brown on both sides.
- Transfer to a towel to drain.
- Prepare sauce. Chop onions very fine, and set aside 1/2 cup oil, 1/2 cup berbere, 3 cloves of minced garlic, 1-1/2 cups water, and 1 teaspoon salt.
- Cook the onions in a dry skillet over the lowest heat for 5 minutes, or until they are soft and dry. Do not let burn or brown.
- Pour in the oil, and when it's hot, stir in the berbere and garlic. Add the water, stir, and cook briskly over moderate heat until the sauce thickens. Season with salt.
- Place the fritters in the skillet and coat them with the sauce. Reduce the heat to low, cover the skillet partially, and simmer for 30 minutes.