Chickpea Fritters with Coconut Chutney
The menu at the tiny, brightly colored Jesus é Goês restaurant is filled with Goan dishes that pop with traditional Indian spices and ingredients. Many take advantage of Lisbon's fresh seafood—shrimp and fish in curries and biryanis—and produce. Here, in one of chef Jesus Lee Fernandes' most popular starters, pillowy, onion-flecked chickpea fritters are served with a pungent chutney made from a blend of common Indian ingredients: cilantro, tamarind, chile, turmeric, and freshly grated coconut. Get the recipe for Chickpea Fritters with Coconut Chutney ». Evan Sung
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We’re just going to go ahead and call the fritter the world’s most versatile food. Every country does them in some way, and they’re all fantastic. You can make them out of anything, including zucchini, cheese, more cheese, potatoes, or ham (we’re not kidding about the “anything” part). They’re not hard to make, and some of them involve special dipping sauces. Eat just a few as an appetizer, or go to town on a whole batch—because nobody stops at just one fritter.

Coming to us from the beautiful food-centric city of Lisbon, this particular Portuguese fritter recipe is our new favorite, and it fulfills all of our weeknight snacking needs. It’s accompanied by a coconut chutney that will be great on your fritter, and even better on anything else you have laying around. Or by itself. We won’t tell anyone.

"Chickpea

Chickpea Fritters with Coconut Chutney

The menu at the tiny, brightly colored Jesus é Goês restaurant is filled with Goan dishes that pop with traditional Indian spices and ingredients. Many take advantage of Lisbon’s fresh seafood—shrimp and fish in curries and biryanis—and produce. Here, in one of chef Jesus Lee Fernandes’ most popular starters, pillowy, onion-flecked chickpea fritters are served with a pungent chutney made from a blend of common Indian ingredients: cilantro, tamarind, chile, turmeric, and freshly grated coconut. Get the recipe for Chickpea Fritters with Coconut Chutney »

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